Thai Shrimp and Asparagus

Quick and easy Thai inspired dish from Good Housekeeping

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  shelled and deveined shrimp
• 4  teaspoons green curry paste
• 1  tablespoon  vegetable oil
• 1  lb asparagus, cut in 2-inch pieces
• 2  limes
• 1 (14 ounce) can light coconut milk
• 2  tablespoons  low-sodium fish sauce
• 2 (8 7/8ounce) packages  precooked whole-grain brown rice

Directions

1. In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
2. To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
3. Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
4. Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.