Photo: Jennifer Causey; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/2 cups)

Sustainable Choice.

There are lots of sustainable shrimp options available; ask at the seafood counter to ensure you're making the right choice. If you have trouble finding lemongrass, substitute 1/2 teaspoon grated lemon rind.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.

Step 2

Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.

Ratings & Reviews

MaryEliz
May 30, 2015
No sarcasm here, simply wondering why this was rated five stars if not worthy of serving to company?

Yum

steponme
October 20, 2016
The green curry I bought at New Seasons is super hot, so I cut that in half.  Very flavorful, quick, and easy.  Will make again.

nice for variety but needs oomph

curatrix
May 31, 2015
liked this one for a bit of variety, but agree that the flavor was a bit thin.  I think my green curry paste is super spicy as the dish was plenty spicy for us (although my husband added chili garlic paste to "deepen the flavor"). 

It was alright

cisbrane
May 19, 2015
Reading the ingredients I thought this would be a very flavorful dish, but unfortunately it was a little flat. I was expecting something to star... the lemongrass, garlic, or the curry paste. But nothing really did. I also was hoping that it would have been spicier. Green curry paste is usually quite spicy, and I bought the one listed, but overall this dish did not have the spiciness I had hoped for.

Simple & delish

daneanp
May 13, 2015
Good weeknight meal, comes together quickly. Don't think I'd serve to company, but still pretty tasty.