Thai shrimp and asparagus with wild rice


  • 1 tablespoon olive oil
  • 1 lb peeled and deveined shrimp
  • 2 cloves garlic, minced
  • 1 bunch asparagus, ends trimmed and cut into 1/2 inch pieces
  • 1 red pepper, cut into strips
  • 1 onion, cut in half and into strips
  • 2 teaspoons ginger, grated
  • 1 tablespoon red curry powder
  • 1 can coconut milk
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 cups wild rice blend


  1. Make rice according to package instructions.
  2. In a small bowl combine the curry paste, coconut milk, soy sauce and brown sugar.
  3. In a large skillet or wok heat the olive oil over medium-high heat. Add the shrimp; cooking for 1 minutes on each side. Remove the shrimp from the heat to a plate.
  4. Add the asparagus, red pepper and onion to the skillet. Stir-fry for 5 minutes; add the garlic and ginger. Cook for an additional minute.
  5. Add the coconut mixture; bring to a boil and reduce to a simmer. Cook until vegetables are tender.
  6. Add the shrimp and continue to simmer until shrimp are cooked through; about 2 minutes. Serve over rice.


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