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Receta Thai Yellow Curry with Shrimp, Asparagus, and Mushrooms
by Julie Enia Taylor

Thai Yellow Curry with Shrimp, Asparagus, and Mushrooms

Spicy curry dish served over Jasmine rice.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Tailandia Thai
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 1 can of coconut milk
  • 6 oz Crimini mushrooms (or whatever you want to use)
  • 12 oz cut up asparagus spears (I used previously frozen)
  • 1 lb of raw peeled and deveined shrimp
  • Yellow curry paste (I like it super hot so I used about 1/4 c)
  • 1 Tbsp Asian peanut oil or vegetable oil
  • Cooked Jasmine rice

Direcciones

  1. Prepare the vegetables and shrimp (if necessary).
  2. Heat wok, then add the oil.
  3. Add the Yellow Curry paste and cook for a few seconds.
  4. Now add about half the can of coconut milk stirring to incorporate the curry paste.
  5. Add the remaining coconut milk.
  6. Add asparagus. If raw, you'll want to put the lid on the wok and let them cook until tender. Since I used frozen, they were already tender.
  7. Add mushrooms and shrimp then simmer until shrimp is opaque.
  8. Serve over Jasmine rice.