Spicy Thai Coconut Shrimp Recipe

Ingredients
<br>- 2 cups uncooked white rice
<br>- 1 1/2 tablespoons water
<br>- 1 1/2 teaspoons red curry paste
<br>- 1 1/2 pounds medium shrimp, peeled and deveined
<br>- cooking spray
<br>- 2 1/2 cups (1-inch) sliced asparagus
<br>- 1 1/2 cups sliced green onions
<br>- 1/2 teaspoon salt
<br>- 1 (14 ounce) can light coconut milk
<br><p></p>Directions
<br>step 1: 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 saute 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.
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Ingredients
- 2 cups uncooked white rice
- 1 1/2 tablespoons water
- 1 1/2 teaspoons red curry paste
- 1 1/2 pounds medium shrimp, peeled and deveined
- cooking spray
- 2 1/2 cups (1-inch) sliced asparagus
- 1 1/2 cups sliced green onions
- 1/2 teaspoon salt
- 1 (14 ounce) can light coconut milk

Directions
step 1: 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 saute 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.

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