Thai Shrimp Curry

1. 1

   In a medium skillet, bring 1/4 cup coconut milk to a boil.

2. 2

   Add the curry paste, whisk together and bloom for 30 seconds.

3. 3

   Add the rest of the coconut milk and bring to a boil.

4. 4

   Add the brown sugar and stir to combine.

5. 5

   Add the red bell pepper and asparagus to the skillet and cook until crisp tender, 6 minutes.

6. 6

   Spritz in some lime juice.

7. 7

   Add the shrimp and cook until opaque, 3 minutes.

8. 8

   Serve curry over rice and top with torn basil and more spritzed lime!

* Per serving · 4 servings · Values may vary.

No additional tips available.