[FONT=Trebuchet MS, sans-serif]Thai Shrimp with Asparagus[/FONT]
[FONT=Trebuchet MS, sans-serif]6 cloves garlic, peeled[/FONT]
[FONT=Trebuchet MS, sans-serif]1-1 inch piece fresh ginger root, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]1-2 fresh jalapeno chiles (seeds removed if you don't want the heat)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 TBS lime juice[/FONT]
[FONT=Trebuchet MS, sans-serif]1 TBS brown sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp salt[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp ground turmeric[/FONT]
[FONT=Trebuchet MS, sans-serif]1-2 tsp curry powder, according to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Combine the above ingredients in a blender and process until they form a smooth paste. Set aside.[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS vegetable oil[/FONT]
[FONT=Trebuchet MS, sans-serif]1 medium shallot, small dice[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups chopped grape tomatoes[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups coconut milk [/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups asparagus, chopped in 1” lengths[/FONT]
[FONT=Trebuchet MS, sans-serif]1 pound medium shrimp, peeled and deveined[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup chopped cilantro[/FONT]
[FONT=Trebuchet MS, sans-serif]Heat oil in a skillet and add onion. Cook until translucent (a few minutes) stirring frequently. Mix in the spice paste and cook for a few minutes to release the flavors.[/FONT]
[FONT=Trebuchet MS, sans-serif]Add the coconut milk, tomatoes and asparagus. Lower heat, cover and cook for about 5 minutes. [/FONT]
[FONT=Trebuchet MS, sans-serif]Remove the lid and simmer for a few more minutes to allow to thicken. Add shrimp and cook for 2-3 minutes until shrimp turn pink. Stir in cilantro and serve over rice.[/FONT]
[FONT=Trebuchet MS, sans-serif]6 cloves garlic, peeled[/FONT]
[FONT=Trebuchet MS, sans-serif]1-1 inch piece fresh ginger root, minced[/FONT]
[FONT=Trebuchet MS, sans-serif]1-2 fresh jalapeno chiles (seeds removed if you don't want the heat)[/FONT]
[FONT=Trebuchet MS, sans-serif]3 TBS lime juice[/FONT]
[FONT=Trebuchet MS, sans-serif]1 TBS brown sugar[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp salt[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp ground turmeric[/FONT]
[FONT=Trebuchet MS, sans-serif]1-2 tsp curry powder, according to taste[/FONT]
[FONT=Trebuchet MS, sans-serif]Combine the above ingredients in a blender and process until they form a smooth paste. Set aside.[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS vegetable oil[/FONT]
[FONT=Trebuchet MS, sans-serif]1 medium shallot, small dice[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups chopped grape tomatoes[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups coconut milk [/FONT]
[FONT=Trebuchet MS, sans-serif]2 cups asparagus, chopped in 1” lengths[/FONT]
[FONT=Trebuchet MS, sans-serif]1 pound medium shrimp, peeled and deveined[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup chopped cilantro[/FONT]
[FONT=Trebuchet MS, sans-serif]Heat oil in a skillet and add onion. Cook until translucent (a few minutes) stirring frequently. Mix in the spice paste and cook for a few minutes to release the flavors.[/FONT]
[FONT=Trebuchet MS, sans-serif]Add the coconut milk, tomatoes and asparagus. Lower heat, cover and cook for about 5 minutes. [/FONT]
[FONT=Trebuchet MS, sans-serif]Remove the lid and simmer for a few more minutes to allow to thicken. Add shrimp and cook for 2-3 minutes until shrimp turn pink. Stir in cilantro and serve over rice.[/FONT]
