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 for Thai Green Curry Shrimp with Asparagus
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
- 1 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
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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.
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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. Finally, add cooked shrimp 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).
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Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
Beautiful pictures and flavorful seasonal recipes. So glad to stumble upon your blog:)
Thanks so much, Maria :)
Oh my goodness. This has all of my favourite things in it! Yummy :)
Thanks so much, Cathleen :)
I have now made it twice with thin asian noodles and naan bread…… yum
So glad you are enjoying it! One of my favourite quick and delicious meals :)
Wow, it looks way fancier than a typical quick dinner! I can practically taste it – such delicious photos!
Thanks so much :)
Cannot wait to try this recipe! Thanks for the inspiration!
Thanks Candice. Enjoy!
This looks absolutely amazing!
Thanks so much, Jennifer. It’s a super easy dish, too!
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.
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 :)
I just love the look of this! Vibrant colors and I bet it tastes amazing. 15 minutes and one pan… too easy! Pinning!
Thanks so much, Natasha :)
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?
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.
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!
So glad you enjoyed it! I love Thai dishes for delivering fast, fresh flavours :)
I love Thai curry! This looks so appealing with the spring asparagus and sweet shrimp!
Thanks Laura :)
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!
Thanks so much, Beverley :)
SUCH lovely photos, curry is just the best :)
Thanks so much, Medha :)
We just adore Thai, and curry, and shrimp, and asparagus – I have to make this one! The colors are gorgeous as are the photos :)
Thanks Tricia. It was a great combination, especially while asparagus is still nice :)
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!
I could too, Chris (my husband might object, though ;)
You never fail to wow me, the colors of this are glorious! And your presentation is perfect :)
Thanks Sue. Thai curry is one of my favourite dishes :)
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!
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 :)
What a beauty of a recipe, Jennifer! I just can’t beat a meal that is ready in 15 minutes!
Thanks so much, Julia :)