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Ingredients
- 1 can of coconut milk
- 6 oz Crimini mushrooms (or whatever you want to use)
- 12 oz cut up asparagus spears (I used previously frozen)
- 1 lb of raw peeled and deveined shrimp
- Yellow curry paste (I like it super hot so I used about 1/4 c)
- 1 Tbsp Asian peanut oil or vegetable oil
- Cooked Jasmine rice
Directions
- Prepare the vegetables and shrimp (if necessary).
- Heat wok, then add the oil.
- Add the Yellow Curry paste and cook for a few seconds.
- Now add about half the can of coconut milk stirring to incorporate the curry paste.
- Add the remaining coconut milk.
- Add asparagus. If raw, you'll want to put the lid on the wok and let them cook until tender. Since I used frozen, they were already tender.
- Add mushrooms and shrimp then simmer until shrimp is opaque.
- Serve over Jasmine rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1236g | |
| Calories 1516 | |
| Calories from Fat 950 | 63% |
| Total Fat 112.11g | 140% |
| Saturated Fat 84.04g | 336% |
| Trans Fat 0.0g | |
| Cholesterol 689mg | 230% |
| Sodium 740mg | 31% |
| Potassium 2875mg | 82% |
| Total Carbs 29.83g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.23g | 4% |
| Protein 108.78g | 174% |
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