Shrimp Spicy Thai Coconut

By rossboys

Ingredients

• 2 cups uncooked rice
• 1-1/2 Tbsp water
• 1-1/2 tsp red curry paste or chile paste w/garlic
• 1-1/2 lbs med shrimp, peeled & deveined
• Cooking spray
• 2-1/2 cups sliced asparagus (~ 3/4 lb)
• 1-1/2 cups sliced green onions
• 1/2 tsp salt
• 1 14oz can light coconut milk

Details

Servings 4

Preparation

Step 1

Cook the rice according to pkg directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over med-high heat until hot. Add the shrimp mixture, and saute for 4 min. Add sliced asparagus and green onions; cover and cook for 3 min or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 min or until thoroughly heated, stirring occasionally.

Serve over rice.