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    Home » Recipes » Main Course Recipes

    Thai Green Curry Shrimp with Asparagus

    Apr 28, 2015 | by Jennifer | Last Updated: Jul 4, 2021

    Jump to Recipe

    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!

    Thai green curry shrimp with asparagus in wok

    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 in wok

    Thai green curry shrimp with asparagus in wok

    Thai Green Curry Shrimp with Asparagus

    A quick, easy and delicious meal, perfect for a weeknight. Be sure to have all your ingredients prepared and ready as this one cooks up quickly. Lovely served with rice or over rice noodles.
    Author: Jennifer
    4.8 stars from 6 ratings
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Servings 4 people

    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
    Prevent screen from going dark

    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

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Calories: 106kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Sodium: 924mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2720IU | Vitamin C: 49.7mg | Calcium: 35mg | Iron: 0.8mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine Thai
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    Meet the Author:
    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!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. sangita says

      June 22, 2021 at 6:58 pm

      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

      Reply
      • Jennifer says

        June 22, 2021 at 8:38 pm

        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 :)

        Reply
    2. Kelly says

      June 15, 2021 at 11:58 am

      5 stars
      I make this often. It comes together quickly and tastes great. The leftovers are even better for lunch!

      Reply
      • Jennifer says

        June 15, 2021 at 7:14 pm

        So glad you are enjoying it Kelly. And don't you love when you get bonus, delicious leftovers for lunch! Thanks so much :)

        Reply
    3. Nick says

      August 27, 2020 at 6:43 am

      5 stars
      Hi Jennifer - the flavour was excellent, but I struggled to get it to thicken a bit? Maybe the type of coconut milk I used?

      Reply
      • Jennifer says

        August 27, 2020 at 9:23 am

        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?).

        Reply
    4. Cathy says

      January 11, 2019 at 9:50 pm

      5 stars
      So easy - so delicious! Thanks - you saved dinner!

      Reply
      • Jennifer says

        January 12, 2019 at 9:03 am

        Glad to hear, Cathy! Thanks :)

        Reply
    5. Maria @ kitchenathoskins says

      April 17, 2017 at 8:47 pm

      Beautiful pictures and flavorful seasonal recipes. So glad to stumble upon your blog:)

      Reply
      • Jennifer says

        April 17, 2017 at 8:56 pm

        Thanks so much, Maria :)

        Reply
      • Karen says

        August 28, 2020 at 5:40 pm

        4 stars
        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.

        Reply
        • Jennifer says

          August 28, 2020 at 7:09 pm

          So glad you enjoyed it, Karen :) Thanks!

          Reply
    6. Cathleen @ A Taste of Madness says

      July 11, 2016 at 9:17 pm

      Oh my goodness. This has all of my favourite things in it! Yummy :)

      Reply
      • Jennifer says

        July 12, 2016 at 7:29 am

        Thanks so much, Cathleen :)

        Reply
    7. Peter says

      June 11, 2016 at 6:41 pm

      5 stars
      I have now made it twice with thin asian noodles and naan bread...... yum

      Reply
      • Jennifer says

        June 12, 2016 at 10:14 am

        So glad you are enjoying it! One of my favourite quick and delicious meals :)

        Reply
    8. CakeSpy says

      May 23, 2016 at 9:25 am

      Wow, it looks way fancier than a typical quick dinner! I can practically taste it - such delicious photos!

      Reply
      • Jennifer says

        May 23, 2016 at 9:32 am

        Thanks so much :)

        Reply
    9. Candice @ Whole Health Hacks says

      May 19, 2016 at 3:05 pm

      Cannot wait to try this recipe! Thanks for the inspiration!

      Reply
      • Jennifer says

        May 19, 2016 at 6:08 pm

        Thanks Candice. Enjoy!

        Reply
    10. Jennifer Farley says

      April 27, 2016 at 9:07 pm

      This looks absolutely amazing!

      Reply
      • Jennifer says

        April 28, 2016 at 8:57 am

        Thanks so much, Jennifer. It's a super easy dish, too!

        Reply
    11. Thomas says

      April 19, 2016 at 7:53 pm

      5 stars
      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.

      Reply
      • Jennifer says

        April 19, 2016 at 8:00 pm

        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 :)

        Reply
    12. Natasha @ Salt and Lavender says

      April 15, 2016 at 10:59 am

      I just love the look of this! Vibrant colors and I bet it tastes amazing. 15 minutes and one pan... too easy! Pinning!

      Reply
      • Jennifer says

        April 15, 2016 at 11:14 am

        Thanks so much, Natasha :)

        Reply
    13. Debbie says

      February 29, 2016 at 12:21 am

      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?

      Reply
      • Jennifer says

        February 29, 2016 at 7:58 am

        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.

        Reply
    14. drbwh says

      May 15, 2015 at 2:04 pm

      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!

      Reply
      • Jennifer says

        May 15, 2015 at 2:49 pm

        So glad you enjoyed it! I love Thai dishes for delivering fast, fresh flavours :)

        Reply
    15. Laura (Tutti Dolci) says

      May 03, 2015 at 12:51 am

      I love Thai curry! This looks so appealing with the spring asparagus and sweet shrimp!

      Reply
      • Jennifer says

        May 03, 2015 at 7:29 am

        Thanks Laura :)

        Reply
    16. Beverley @ sweaty&fit says

      May 01, 2015 at 9:06 am

      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!

      Reply
      • Jennifer says

        May 01, 2015 at 9:10 am

        Thanks so much, Beverley :)

        Reply
    17. Medha @ Whisk & Shout says

      April 29, 2015 at 3:00 pm

      SUCH lovely photos, curry is just the best :)

      Reply
      • Jennifer says

        April 29, 2015 at 5:06 pm

        Thanks so much, Medha :)

        Reply
    18. Tricia @ Saving room for dessert says

      April 29, 2015 at 11:55 am

      We just adore Thai, and curry, and shrimp, and asparagus - I have to make this one! The colors are gorgeous as are the photos :)

      Reply
      • Jennifer says

        April 29, 2015 at 12:25 pm

        Thanks Tricia. It was a great combination, especially while asparagus is still nice :)

        Reply
    19. Chris Scheuer says

      April 29, 2015 at 11:45 am

      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!

      Reply
      • Jennifer says

        April 29, 2015 at 12:24 pm

        I could too, Chris (my husband might object, though ;)

        Reply
    20. sue|theviewfromgreatisland says

      April 29, 2015 at 11:07 am

      You never fail to wow me, the colors of this are glorious! And your presentation is perfect :)

      Reply
      • Jennifer says

        April 29, 2015 at 11:18 am

        Thanks Sue. Thai curry is one of my favourite dishes :)

        Reply
    21. Jessica | A Happy Food Dance says

      April 29, 2015 at 10:28 am

      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!

      Reply
      • Jennifer says

        April 29, 2015 at 10:59 am

        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 :)

        Reply
    22. [email protected] says

      April 28, 2015 at 11:39 am

      What a beauty of a recipe, Jennifer! I just can't beat a meal that is ready in 15 minutes!

      Reply
      • Jennifer says

        April 28, 2015 at 5:26 pm

        Thanks so much, Julia :)

        Reply

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