Recipes

[DiAnne]

I saw this in a magazine and made it last night. Very good!

1 (13-5 oz) can light coconut milk, well shaken
1/4 cup red or green Thai curry paste (I used red)
1/2 cup unsalted chicken broth
1-1/2 T brown sugar
1 T fish sauce
1 pound large shrimp, peeled and deveined
1/2 pound aspargus, trimmed
1 red pepper cut into two inch pieces
1 cup grape tomatoes, halved
1/3 cup cilantro, chopped
1 t lime zest
lime wedges for serving

Simmer 1/2 cup coconut milk in a saucepan over medium heat until reduced by half. Add curry paste and cook 1 minute. Add broth, sugar, fish sauce and rest of the coconut milk. Simmer two minutes. Add asparagus and red pepper - simmer 3 minutes. Add shrimp and grape tomatoes and simmer 2-3 minutes till shrimp is cooked and vegetables are tender. Remove from heat. Stir in cilantro and zest. Serve with lime wedges.

I served with brown rice. Made a little extra so I could make fried rice tonight. Says it makes 6 servings.