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.


















Ingredients:
250g shrimps, shelled, de-veined
200g green asparagus
2 cloves garlic, finely chopped
Salt and pepper
Olive oil


Marinate:
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



Method:

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.