As my obsession with asparagus continues, I search for new original ways to use it. So today I was checking how well it works in Thai recipes, and once again asparagus passed the test 🙂 I highly recommend trying this light, refreshing and green Thai shrimp curry. You will need maximum 15 minutes to prepare it, and you don’t need to worry about the result, as there is a 100% guarantee that you’d love it!
A couple words on Thailand and Thai food. Thailand for me was a real discovery! A positive one. This happens sometimes when you don’t expect much, or on the contrary, have somehow false expectations. And then you come, and simply and unconditionally fall in love with the place. This is exactly how it happened with Thailand. I loved everything – from north to south, from small villages in the rice fields to crazy and chaotic Bangkok. I loved people, nature, animals, and of course, BIG TIME – food!
I was impressed by the new tastes, by how they were combined, and by how my receptors have immediately accepted and loved these tastes. I mean, this was not like with olives, oysters or with blue cheese, where I needed time to start appreciating them. With Thai food – it was love at first sight.
I can’t say though that I always find Thai food light and easy to digest. But then again, I am in general quite sensitive when it comes to spicy food. Therefore, after I was back from Thailand, I searched for the ways to adapt Thai food to my habits and also to the available ingredients in the European supermarkets.
For this recipe, I use the pre-made Thai Green curry paste from the Asian section of the Supermarket. I found the brand that I trust, which contains only natural ingredients and spices and most importantly no MSG (monosodium glutamate). Making your own curry paste is actually also an exciting experience. I learned to make it in Thailand at the cooking classes and I have to say, it is fun and easy to make! The tricky part is finding ingredients. Even if you find it, there is still a problem of what to do with all the extras? Unless, of course, you use kaffir lime leaves and galangal daily.
So bottom lime, I use the pre-made curry paste and I’m happy with it!
- 2 tablespoons of Thai green curry paste*
- 150 ml - full-fat coconut milk (go low-fat if you like)
- 1/2 onion (chopped)
- 1 garlic clove (minced)
- 1/2 Zucchini (chopped)
- 10 spears of asparagus (cut in 3)
- 1/3 cup frozen green peas (of course fresh are fine as well)
- 1 handful spinach
- 10-12 peeled shrimps (I used frozen, but of course raw would be better)
- 100 gm dried rice noodles
- 3 tablespoons chopped coriander leafs
- Several slices of red chili
- 1 lime juiced
- Salt to taste
- Prepare all the ingredients for the curry: chop, mince, and slice.
- Following the instructions on the rice noodles package, place them in a large bowl, top with extra-hot water, cover with lid or plate and leave for 10 min.
- Heat some oil in the large pan over medium heat. Add chopped onion and minced garlic and stir for about 2 minutes. Add curry paste and mix well. Add coconut milk, mix well and wait till the mixture start to boil.
- Now, add chopped zucchini and let steam for 3 minutes
- Add shrimps, asparagus, green peas and spinach. Wait until it starts to boil (in case you use frozen) and steam for another 3 minutes.
- Drain your rice noodles and divide between plates.
- Top noodles with curry, fresh coriander leafs, chili slices, sprinkle with lime juice.