Recipe for Thai Shrimp and Veggie Curry
Eat Little, Eat Big
Eat Little, Eat Big
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Ingredients

  • 30 minutes
  • 2 cups cut asparagus spears, 1 inch pieces
  • 2 cups spinach leaves
  • 3 cloves garlic
  • 1 1/2 cup diced onion
  • 1 can coconut milk
  • 1 TBSP fish sauce
  • 2 TBSP fresh lime juice
  • 24 medium shrimp, cleaned, shelled, tails removed and
  • deveined
  • 3 TBSP Thai red curry paste
  • Canola oil
  • Salt
  • Pepper
  • Fresh mint and lime slices for garnish

Instructions

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