You can substitute broccoli & add water chestnuts
in this, or whatever looks good in the market. Use your imagination.
1 large bunch of asparagus
1/2 fresh red chile, seeds removed
1 T. veg. oil
1 T. sesame oil
1 lb. large shrimp, raw, peeled
1-14 oz. can lite coconut milk
For the curry paste:
2 stalks lemongrass
4 green onions
4 cloves garlic, peeled
3/4 tsp. minced ginger
1 handfull fresh coriander, chopped
1 tsp. coriander seeds
8 fresh kaffir lime leaves
3 T. soy sauce
1 T. fish sauce
To make the curry paste:
Trim the lemongrass stalks, peel back and discard the outer leaves and cut into 1" pieces. Trim the green onions. Set aside a few sprigs of the coriander and whiz the rest in a food processor with the lemongrass stalks, green onions, garlic, ginger, coriander seeds and lime leaves until everything is finely chopped. Pour in the soy sauce and the fish sauce and blend again until you have a smooth paste.
To make the curry:
Snap the woody ends off the asparagus and discard them. Finely slice them length ways with a knife.
Finely chop the red chile and put to one side.
Place a frying pan over high heat and when it's really hot, add the vegetable and the sesame oils, swirl them around and then carefully drop in the shrimp.
Add the asparagus and your green curry paste and stir-fry for about 1 minute.
Pour in the coconut milk.
Give it a good stir and bring just to a boil, stirring to blend.
Do NOT overcook.
If you are using smaller shrimp you might want to remove them, as soon
as they are done, and add back at the end.