This Thai Green Curry Shrimp with Asparagus is loaded with flavour and made in one pan. It's also ready in about 15 minutes, so it's a perfect weeknight meal!
These truly are my favourite kind of meals - quick, easy and full of flavour! They are meals that taste like a lot more time and effort went in to them. This delicious Thai curry with shrimp and asparagus is the perfect weeknight meal - ready in about 15 minutes. You just can't beat that.
There is only a little bit of prep for this dish - a bit of chopping and the asparagus needs a head start cooking. You can blanch the asparagus for a few minutes, but I prefer to simply lay flat on a plate, cover with plastic wrap and microwave for about 60-90 seconds, depending on the thickness. I also like to have my sauce ingredients out and ready.
Cook's Notes
Once everything is ready, heat up a wok or deep skillet over medium-high heat and stir-fry away.
For this dish, I usually use cooked shrimp that I add in at the end and cook just long enough to warm. Of course you can also use raw shrimp and add them earlier in the process so they have time to cook.
This curry is lovely served with rice or rice noodles.
Thai Green Curry Shrimp with Asparagus
Ingredients
- 2 Tbsp cooking oil
- 1 small onion, sliced
- 1 red bell pepper, seeded and cut into thin strips
- 2 tsp fresh ginger, peeled and minced
- 2 clove garlic
- 3 Tbsp Thai green curry paste, (could also use red or yellow Thai curry paste)
- 1 13.5oz can unsweetened coconut milk
- 3/4 cup chicken broth
- 2 Tbsp Asian fish sauce
- 10-12 spears asparagus, blanched and trimmed to 2-3-inch pieces
- Cooked or raw shrimp, thawed and trimmed of tails
- Thai or regular basil leaves
- 1 lime, cut in to wedges
- Salt and pepper, to taste
Instructions
- Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 - 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
- Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like).
- Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
Notes
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!
sangita says
hI,
Can you kindly confirm how much shrimp to be used in the recipe
i have Green curry powder instead of paste (from TJX)
what qty can i substitute?
thanks
Jennifer says
Hi Sangita, you can just use as many shrimp as you like, depending on the size. I would use 14-16 generally. You can substitute 1 Tbsp of green curry powder for the green curry paste. Enjoy :)
Kelly says
I make this often. It comes together quickly and tastes great. The leftovers are even better for lunch!
Jennifer says
So glad you are enjoying it Kelly. And don't you love when you get bonus, delicious leftovers for lunch! Thanks so much :)
Nick says
Hi Jennifer - the flavour was excellent, but I struggled to get it to thicken a bit? Maybe the type of coconut milk I used?
Jennifer says
Hi Nick, Unless you used light coconut milk, it's probably just that you expected it to be thicker than it is. Generally, Thai curries are not thick. They are more soupy really, as they are usually served spooned over rice or noodles. That said, if you prefer a thicker sauce, simply reduce the amount of added chicken stock (by half maybe?).
Cathy says
So easy - so delicious! Thanks - you saved dinner!
Jennifer says
Glad to hear, Cathy! Thanks :)
Maria @ kitchenathoskins says
Beautiful pictures and flavorful seasonal recipes. So glad to stumble upon your blog:)
Jennifer says
Thanks so much, Maria :)
Karen says
We enjoyed this dish.
I thought I had fish sauce, but ran out making a Vietnamese recipe. I used soy sauce mixed with rice vinegar ... didn't ruin the recipe, but REALLY needed the fish sauce. Whatever you do, put raw shrimp (I had 16 shrimp ... 21-25 lb) in at the END, as they take only a minute to cook. If you think that robs the dish of shrimp flavor, I suppose you could add the shells when you add the garlic and ginger, then remove them with tongs sometime after you add the chicken stock and milk. I think I might use less stock next time. Curry had right amount of heat and I did not add any extra paste at the end. Thanks ... will make again.
Jennifer says
So glad you enjoyed it, Karen :) Thanks!
Cathleen @ A Taste of Madness says
Oh my goodness. This has all of my favourite things in it! Yummy :)
Jennifer says
Thanks so much, Cathleen :)
Peter says
I have now made it twice with thin asian noodles and naan bread...... yum
Jennifer says
So glad you are enjoying it! One of my favourite quick and delicious meals :)
CakeSpy says
Wow, it looks way fancier than a typical quick dinner! I can practically taste it - such delicious photos!
Jennifer says
Thanks so much :)
Candice @ Whole Health Hacks says
Cannot wait to try this recipe! Thanks for the inspiration!
Jennifer says
Thanks Candice. Enjoy!
Jennifer Farley says
This looks absolutely amazing!
Jennifer says
Thanks so much, Jennifer. It's a super easy dish, too!
Thomas says
Thank you for once again pushing me to go beyond my comfort zone. Finally tried this after saving it for months. It was simply amazing and I kind of can't believe I just cooked something so flavorful.
Jennifer says
I'm so glad you tried it and even happier that you enjoyed it! It's always wonderful to discover great things when we move out of our comfort zone, isn't it :)
Natasha @ Salt and Lavender says
I just love the look of this! Vibrant colors and I bet it tastes amazing. 15 minutes and one pan... too easy! Pinning!
Jennifer says
Thanks so much, Natasha :)
Debbie says
This looks great and I'm waiting to try it this week! Just one question - what quantity of shrimp do you use for this recipe? Is 1 lb. too much?
Jennifer says
Hi Debbie, I intentionally left out an amount for the shrimp, because it is so "to taste". You can put in just a few or you can put in a lot. I usually adjust also according to how many veg I have going (does it need more "bulk"). When you make it, you'll find it's really easy to judge how much to put in based on the amount of sauce/veg. If it helps, I generally use 1/3 of a standard bag of frozen shrimp.
drbwh says
I usually don't like soupy meals... but this just knocked it out of the park! Quick, easy and delicious. And you are considerate enough to provide instructions for those who only had cooked shrimp (or uncooked shrimp) when it's time to cook. Thank you Jennifer. Gorgeous and very appetizing pictures too. Please keep posting delicious, quick and easy recipes!
Jennifer says
So glad you enjoyed it! I love Thai dishes for delivering fast, fresh flavours :)
Laura (Tutti Dolci) says
I love Thai curry! This looks so appealing with the spring asparagus and sweet shrimp!
Jennifer says
Thanks Laura :)
Beverley @ sweaty&fit says
Yummm! Thai curries are my favorite! I just posted one last week except with tofu instead of shrimp, but the shrimp sounds delicious. Also love your pictures - gorgeous!
Jennifer says
Thanks so much, Beverley :)
Medha @ Whisk & Shout says
SUCH lovely photos, curry is just the best :)
Jennifer says
Thanks so much, Medha :)
Tricia @ Saving room for dessert says
We just adore Thai, and curry, and shrimp, and asparagus - I have to make this one! The colors are gorgeous as are the photos :)
Jennifer says
Thanks Tricia. It was a great combination, especially while asparagus is still nice :)
Chris Scheuer says
This is my kind of dinner and it almost shouts "spring". I could eat curry every day but if it had shrimp and asparagus, I could probably eat it three times a day!
Jennifer says
I could too, Chris (my husband might object, though ;)
sue|theviewfromgreatisland says
You never fail to wow me, the colors of this are glorious! And your presentation is perfect :)
Jennifer says
Thanks Sue. Thai curry is one of my favourite dishes :)
Jessica | A Happy Food Dance says
This looks delicious Jennifer - I absolutely love curry! I've never made it at home, but I should start - you make it sounds so easy!
Jennifer says
Thanks Jessica. It is so easy! They're sort of like stir-fry really - a basic base and then add whatever you want to it :)
[email protected] says
What a beauty of a recipe, Jennifer! I just can't beat a meal that is ready in 15 minutes!
Jennifer says
Thanks so much, Julia :)