Asparagus and Shrimp Coconut Curry Recipe | Yummly
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Asparagus and Shrimp Coconut Curry

KITCHENAID
24Ingredients
55Minutes
1060Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 2 tablespoons coconut oil
  • 1 onion (large, roughly chopped)
  • 4 cloves garlic (peeled and smashed)
  • 1 tablespoon fresh ginger (finely grated, or ginger paste*)
  • 1 tablespoon lemongrass (finely chopped fresh, or lemongrass paste*)
  • 2 tablespoons green curry paste
  • 1 teaspoon mild curry powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups low sodium chicken broth (or vegetable broth)
  • 2 russet potatoes (medium)
  • 1 pound asparagus
  • 2 tablespoons fish sauce
  • 28 ounces light coconut milk
  • 2 cups frozen peas (tiny, thawed)
  • 2 cups baby spinach (fresh)
  • 3 cups jasmine rice (cooked, more if desired)
  • mint sprigs
  • lime wedges
  • 1/2 cup salted peanuts (chopped)
  • 1 tablespoon coconut oil
  • 1 1/2 pounds shrimp (peeled and deveined)
  • kosher salt
  • freshly ground black pepper
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    Directions

    1. Heat the oil in a medium-large pot over medium heat. Add the onion. Sauté for 4-5 minutes or until translucent. Add the garlic, ginger, lemongrass, curry paste, curry powder, sugar and salt and continue to cook, stirring occasionally, for another 30 seconds until fragrant.
    2. Add the broth, potatoes and fish sauce. Bring to a boil, then reduce to a steady simmer and cook, uncovered, for 15 minutes. Add the asparagus and simmer for another 10 minutes. Remove from heat.
    3. Add the coconut milk, thawed peas and fresh spinach. Using the blending attachment, puree the soup with the KitchenAid® Pro Line® Series Cordless Hand Blender on full speed until smooth.
    4. Season the shrimp with kosher salt and freshly ground black pepper. Heat 1 tablespoon of coconut oil in a large sauté pan over medium high heat. Add the shrimp and cook just until lightly golden on underside and beginning to curl. Flip to opposite side and cook for another minute or two until pink and just firm to the touch. Do not overcook.
    5. To serve, divide rice between 6 bowls (about 1/2 cup per bowl). Pour soup over or around rice. Top with shrimp, a sprig of mint and an edible flower, if desired. Serve with lime wedges and chopped, salted peanuts.
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    NutritionView More

    1060Calories
    Sodium55% DV1320mg
    Fat75% DV49g
    Protein86% DV44g
    Carbs39% DV118g
    Fiber40% DV10g
    Calories1060Calories from Fat440
    % DAILY VALUE
    Total Fat49g75%
    Saturated Fat35g175%
    Trans Fat
    Cholesterol170mg57%
    Sodium1320mg55%
    Potassium1520mg43%
    Protein44g86%
    Calories from Fat440
    % DAILY VALUE
    Total Carbohydrate118g39%
    Dietary Fiber10g40%
    Sugars14g28%
    Vitamin A50%
    Vitamin C60%
    Calcium20%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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