Thai Shrimp and Asparagus


1 pound(s) shelled and deveined shrimp

4 teaspoon(s) green curry paste

1 tablespoon(s) vegetable oil

1 pound(s) asparagus cut in 2-inch pieces

2 limes

1 can(s) (13 1/2- to 14-ounce) light coconut milk

2 tablespoon(s) less-sodium fish sauce

2 package(s) (8.8-ounce) precooked whole-grain brown rice


In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.

To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.

Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.

Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.



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