8 ounces uncooked multigrain spaghetti (I used gluten free spaghetti)
8 ounces asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
2 teaspoons canola oil
2 tablespoons minced fresh lemongrass
3 garlic cloves, minced
2/3 cup light coconut milk
1/3 cup unsalted chicken stock
1 tablespoon Thai green curry paste (such as Thai Kitchen)
3/4 teaspoon kosher salt
12 ounces medium shrimp, peeled and deveined
1 cup chopped fresh cilantro (used a bit more since I didn't use mint)
1 cup chopped fresh mint (I omitted)
Cook the pasta according to the package. Add the asparagus for the last 2 minutes. Drain, then return to the pot.
Heat the oil over medium high heat in a large skillet. Add the lemongrass and garlic. Cook for 30 seconds.
Stir in the green curry paste, coconut milk, broth, salt, and shrimp. Bring to a boil then reduce to simmer. Cook 3 min or until shrimp are done.
Pour into the pot with the pasta and asparagus. Mix in the cilantro and mint, and serve!
RP Servings: 3-4
RATING: 4 stars
This is really good! It's light and super flavorful, and very quick to make so it won't make your kitchen hot or take you away from the fun outside for too long.