From: con
Date: Fri, 9 Aug 2002 06:07:34 -0700
Thai Shrimp Curry with Asparagus
1 lb large shrimp
1 Tsp vegetable oil
1 large onion chopped
3 slices of fresh ginger
1 lb asparagus in 1 inch pieces
1 medium red bell pepper cut in 1/4 inch strips (and cut strips in half)
1 can coconut milk
1 Tsp red Thai curry paste
1 tsp Thai fish sauce
1 Tsp red pepper flakes
1 handful of cashews
rice
Start cooking rice.
Peel and devein the shrimp.
Heat 1/2 of oil over medium-high in wok.
Add chopped onion, asparagus, red bell pepper and shrimp to skillet.
Cook 2 minutes, or until shrimp appears to be slightly undercooked.
Remove from wok.
Add other 1/2 of oil. When heated, add red curry paste and mix into
oil, once it has heated and "melted" somewhat.
Reduce heat to medium, add coconut milk, fish sauce, ginger and crushed
red pepper.
When sauce has reduced or slightly thickened, return shrimp and
vegetables to wok. Cook for additional five minutes.
Add cashews.
Serve at once over bed of rice.
====
con
© 1998-2005 Reeza.com
in association with
Ink Works
