Thai Shrimp Curry

• 1 can (14.5 Oz. Size) Coconut Milk
• 3 Tablespoons Red Thai Curry Paste
• 1 Tablespoon Brown Sugar
• 1 cup Diced Red Bell Pepper
• 1/2 bunches Asparagus, Ends Trimmed And Sliced Into 1-inch Pieces
• 1 whole Lime, Juiced
• 1/2 pounds Shrimp, Peeled And Deveined (whatever Size You Prefer)
• 2 cups Cooked Jasmine Or Basmati Rice
• 1/4 cups Fresh Basil Leaves, Torn

1. In a medium skillet, bring 1/4 cup coconut milk to a boil.
2. Add the curry paste, whisk together and bloom for 30 seconds.
3. Add the rest of the coconut milk and bring to a boil.
4. Add the brown sugar and stir to combine.
5. Add the red bell pepper and asparagus to the skillet and cook until crisp tender, 6 minutes.
6. Spritz in some lime juice.
7. Add the shrimp and cook until opaque, 3 minutes.
8. Serve curry over rice and top with torn basil and more spritzed lime!

coconut milk, red thai curry, brown sugar, red bell pepper, bunches, shrimp, jasmine, fresh basil

Taken from tastykitchen.com/recipes/main-courses/thai-shrimp-curry/ (may not work)