Thai-style red curry with shrimp, asparagus, and carrots from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 56) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on January 16, 2018

    My husband loves the ingredients in this recipe and so do I. He thought tonight’s version needed more coconut milk but I thought the amount was perfect ( I used 3/4cup as usual). I’ve adapted the recipe to look a bit more like an old Weight Watchers recipe I have: I sauté the shrimp first and plate it. I substitute orange bell pepper for the carrots, I use light coconut milk, and I skip adding cornstarch ( the sauce doesn’t really need thickening). I serve it on a bed of white rice. I don’t find that the basil adds anything to the flavor- the red curry paste and coconut milk are the main flavors and don’t need any help. If I prep everything ahead of cooking, like tonight, it serves up pretty quickly. Very tasty!

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