Thursday, June 21, 2012

Stir Fry Asparagus and Shrimp with Thai Red Curry Paste

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
Olive oil

2 tsp Thai red curry paste from jar
1 tsp soy sauce
1 tsp sugar
1 clove garlic, finely chopped
1 tsp olive oil
Serves 2

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.


  1. Wow!. The photo of this stir fry sauce recipe is looking awesome and delicious. I really like your blog and I want to try this one and I'm so excited to taste this. I wish I can cook this like this one. Thank you for sharing this with us.

    1. You're welcome Barbara. Hope you did try it and like it!