Red Thai Shrimp Curry with Asparagus

What’s Cooking at Jonathon’s Casa Tonight ?
I love to cook and this year i vowed after my wild South East Asia journey to explore the jungles and beaches of Indonesia and Thailand and Myanmar and Malaysia .
So today albeit jet lagged i looked at what i had in the pantry and took out coconut milk and red paste curry and brown sugar and jasmine rice and Thai fish sauce.I had shopped earlier and got asparagus,green onions,and red peppers and wild shrimp from Trader Joes so i came up with this dish. Thus dish is hot but i like spicy food so lower the red curry paste by half if you can’t stand the heat ! This dish beats any Thai restaurant in America i have eaten at. #foodporn

1 cups Jasmine rice, or you can substitute long grain rice
1/2 large sweet onion, roughly chopped
1 bunch asparagus, trimmed and cut into 1″ pieces
1 bell pepper, roughly chopped (red, orange, or yellow preferred)
15 ounces light coconut milk
2 tablespoons red curry paste
1 tablespoons brown sugar
2 tablespoons fish sauce
1 pounds raw medium shrimp, peeled and deveined
Cook rice according to package directions in salted water.
While rice cooks, spray large skillet with cooking spray and heat over medium-high heat. Saute onion, asparagus, and bell pepper until tender crisp, 5-7 minutes.
Pour in coconut milk and bring to a simmer. Reduce heat to medium. Add curry paste, brown sugar, and fish sauce, and stir to combine. Simmer an additional 5 minutes
Add peeled shrimp, and simmer 3-5 minutes until shrimp are uniformly pink and cooked through. (Be careful not to overcook your shrimp!)
Place rice into bowls, and scoop curry over the rice to serve.

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