Shrimp Curry

Garlic Olive Oil
1/2 onion, minced

1/2 cup mushrooms, sliced

1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces

1 (14.5 oz) can coconut milk

3 Tbs. red Thai curry paste

1/3 cup peas, thawed

1 Tbs. brown sugar

1/2 pound shrimp, peeled and deveined

2 cups Jasmine Rice, cooked

Prep Time: 10 minutes

Cook Time: 15 minutes

In a medium skillet sauté the onion, mushroom and asparagus for 2-3 minutes in the olive oil. Add in the coconut milk and bring to a simmer. Wisk in the curry paste and the brown sugar. Stir in the peas.

Add the shrimp and cook until pink, approximately 4-5 minutes. 

Serve over rice.

You can purchase the Garlic Olive Oil from our website by clicking here.