Shrimp Curry

Garlic Olive Oil

1/2 onion, minced
1/2 cup mushrooms, sliced
1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces
1 (14.5 oz) can coconut milk
3 Tbs. red Thai curry paste
1/3 cup peas, thawed
1 Tbs. brown sugar

1/2 pound shrimp, peeled and deveined

2 cups Jasmine Rice, cooked

Prep Time: 10 minutes
Cook Time: 15 minutes


In a medium skillet sauté the onion, mushroom and asparagus for 2-3 minutes in the olive oil. Add in the coconut milk and bring to a simmer. Wisk in the curry paste and the brown sugar. Stir in the peas.

Add the shrimp and cook until pink, approximately 4-5 minutes.

Serve over rice.

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