Recipe for Thai Shrimp and Veggie Curry

Time: 30 minutes

Yield: 4 servings

Ingredients:

• 2 cups cut asparagus spears, 1 inch pieces
• 2 cups spinach leaves
• 3 cloves garlic
• 1 1/2 cup diced onion
• 1 can coconut milk
• 1 TBSP fish sauce
• 2 TBSP fresh lime juice
• 24 medium shrimp, cleaned, shelled, tails removed and deveined
• 3 TBSP Thai red curry paste
• Canola oil
• Salt
• Pepper
• Fresh mint and lime slices for garnish

Method: 

• Saute onion in oil over medium heat until soft, about 10 minutes.  Add garlic and cook 1 more minute over medium high heat.
• Add curry paste.
• Add coconut milk, fish sauce, and lime juice.
• Bring to boil.  Taste and add salt and pepper to taste.
• Turn down heat to medium, add asparagus and simmer for 5 minutes.
• Add spinach and shrimp; simmer until shrimp turns pink and spinach wilts, about 3 minutes.
• Serve over rice, garnished with chopped mint and lime slices.