It's very handy to have Thai curry paste, Indonesian sambal or Chinese garlic chili paste kept at home. I have all these kept in my fridge(more varieties actually). Just use a teaspoon or a tablespoon of them for cooking stir fries, fried rice, or a quick curry dish. They can be added for marinates too!
For this recipe, the asparagus is stir fried with just a little salt and pepper. The shrimps are marinated with Thai red curry paste, Thai sweet chili sauce and some chopped garlic.
250g shrimps, shelled, de-veined
200g green asparagus
2 cloves garlic, finely chopped
Salt and pepper
2 tsp Thai red curry paste from jar
1 tsp soy sauce
1 tsp sugar
1 clove garlic, finely chopped
1 tsp olive oil
1. Wash and trim the asparagus, cut into 2 inches pieces. Set aside.
2. Marinate the shrimps with all the ingredients and set aside.
3. In a wok or pan, heat 1 tablespoon olive oil over medium heat. Add in garlic and stir fry for 1 minute. Add in asparagus and continue stirring for 2 - 3 minute depending on the thickness of the asparagus. When the asparagus are cooked yet still crunchy, dish out and place on a serving dish.
4. Using the same wok or pan, heat 1 tablespoon of olive oil over high heat. Add in garlic, and gradually add in the shrimps. Stirring for 1 - 2 minutes until the shrimps turn white and cooked through. Dish out the shrimps and place on top of the asparagus. Serve hot with plain hot rice.