Thai Shrimp & Asparagus

• 1 lb shelled and deveined shrimp
• 4 teaspoons green curry paste
• 1 tablespoon vegetable oil
• 1 lb asparagus, cut in 2-in pieces
• 2 limes
• 1 (13 1/2-14 ounce) can light coconut milk
• 2 tablespoons reduced sodium fish sauce
• 2 (8 7/8 ounce) packages precooked whole-grain brown rice

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.

shrimp, green curry, vegetable oil, limes, light coconut milk, fish sauce, brown rice

Taken from www.food.com/recipe/thai-shrimp-asparagus-318650 (may not work)