It’s official, I’m passionate about food blogging. I must be or I wouldn’t be bothering to type with the agony it causes my arm/shoulders/back. I finally sucked up my pride and told Eric I needed to go to the doctor (I waited until just turning my head caused me to start to black out from the pain, and I have a high pain tolerance!). I keep rotating doctors, every time I get a new one they decide to leave for some reason. Is it me? Anyway, I really like the doctor I saw and he said he’s 99% sure I have a muscle spasm in my neck causing the pain and stiffness. He was amazed at how hard my muscles were, all knotted up and said it’s probably pinching nerves. So I’m on muscle relaxants when I don’t have to drive, tons of prescription Aleve, and for bed Vicodin. I just work as long as I can stand it and still drive home, which is not good on our already tight budget. But I know we’ll get everything we need.
So since I’m in pain, I need to cook things that are relatively easy. This recipe requires almost no stirring, and a little chopping (which I’ve learned husbands are very good at!). I buy my pre cooked shrimp with shells on because it’s cheaper, but it’s even less work if yours are already shelled. I happen to think the pile of shrimp carcasses is kinda cool looking :)!
The ingredients are simple, you can add other vegetables if you like, or stick to the recipe. Make sure to start your rice cooker (or pot of rice) before you start the curry as it only takes about 10 minutes to cook and rice usually takes around 20. This recipe is great for leftovers too. I make individual servings of rice with the curry poured over it and try to mix it a little so the rice doesn’t dry out. It reheats great for lunches or if you’re staying in a hotel with a microwave and need to save money by not eating out. That’s the real reason I made this dish, I put some in a nice bowl for photos, but then dumped it into a tupperware for The Great Wolf Lodge, where we went for Eric’s 25th b-day (yes he is younger than me!).
Shrimp and Asparagus Curry
3 cloves garlic minced
2 TBS Olive Oil
1 TBS Thai red curry paste 20 shrimp cooked and shelled (thaw in fridge overnight if frozen)
1 can coconut milk
6 asparagus stalks
1/2 head of Napa Cabbage
1/4 red onion
2 cups cooked rice
Heat the olive oil on medium in a large pan or wok and sautee garlic for 30 seconds. Add curry paste and mash it slightly until you can smell it. Add the shrimp and stir once to coat shrimp. Add coconut milk.
Chop asparagus in 1 inch pieces, dice onion, and slice the cabbage into shreds (this should take a couple minutes, if you do your chopping ahead, let the shrimp sit in the coconut milk in the pot for 2 minutes before adding veggies). Add vegetables into pot. Stir once and reduce to a simmer. Let simmer for 4 minutes. Serve over rice.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.