Desmond's Curry

Name: Desmond''s Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2lbs raw shrimp peeled and deveined; 1lb asparagus trimmed and chopped into bite-sized pieces; 1 cans coconut milk; 1 large onion chopped (preferably a spanish onion for sweetness); 4tbsp curry powder (or to taste); 1 bunch cilantro minced fine (optional); 2tsp ground cumin; 2tsp tumeric; 3 cloves garlic minced

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 8

Ingredients

2lbs raw shrimp, peeled and deveined1lb asparagus, trimmed and chopped into bite-sized pieces1 cans coconut milk1 large onion chopped (preferably a spanish onion for sweetness)4tbsp curry powder (or to taste)1 bunch cilantro, minced fine (optional)2tsp ground cumin2tsp tumeric3 cloves garlic, minced

Directions

Chop onion and place in nonstick skillet. Add lime juice and place over medium heat.
Once onions have started to become translucent, add spices and dry fry in pan for 1-2 minutes. This helps the flavours develop as the oils are released.

Add honey to pan and stir. Add coconut milk and stir well to blend.

Add peeled and deveined shrimp along with asparagus that you've chopped into bite-sized pieces to pan and cook until shrimp are completely pink and asparagus are tender crisp, about 5-7minutes. Don't cook too long or the shrimp will become rubbery and the asparagus will be overcooked.
Serve with plain basmati rice.
(Also works well with boneless skinless chicken thighs just cook longer until chicken is no longer pink.)

Number of Servings: 8

Recipe submitted by SparkPeople user ELIZSIG.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving