4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

To save more time, call ahead and have the seafood market peel and devein the shrimp for you.

How to Make It

Cook the rice according to package 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 medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Ratings & Reviews

Annemmr's Review

June 04, 2014
Fail. Way bland and boring....too watery and way too many adjustments needed to file it in the recipe box.

JessicaNat's Review

May 19, 2013

ZelgaMae's Review

May 16, 2013

dgitlin612's Review

April 26, 2013
This was very mild, as others have noted. However, in our opinion, this was a plus. We made the recipe exactly as described - we did use jasmine rice keeping with the Thai theme. WIll definitely make again.

spenderluke's Review

October 30, 2012
This was OK. It definately need some more curry paste. Much more bland than other recipes like this one. Would not recommend it as it currently is written

foodieforpeace's Review

May 20, 2012
Have made this recipe several times, first was June 2000. Always decrease the red curry paste. Sometimes saute sliced red pepper and/or sliced water chestnuts. Have substituted broccoli for asparagus. Usually thicken the sauce with a tsp cornstarch and a bit of water. Have served it over organic soba noodles and organic basmati rice. This is a really easy recipe.

kellygrace's Review

June 01, 2009
This was good, didnt have enough kick to be spicy. next time I would add some garlic and ginger to have more of an authentic thai taste.