Adapted from a recipe on Posie Gets Cozy:Green-Curry Shrimp
1 large clove garlic, crushed
1 yellow onion, diced
1 red pepper, diced
1 bunch asparagus, cut into bite-sized pieces
1 lb. shrimp, peeled and deveined
1 can light coconut milk
1 T. green curry paste
1 c. frozen peas
1 small can bamboo shoots
Saute onion in equal parts butter and oil (enough to coat bottom of your pan) until translucent. Add garlic and cook a few more minutes. Add about a teaspoon of salt and enough pepper so that you can see it freckling the onion-y stuff. Add asparagus and saute until almost tender. Add shrimp and cook until it turns pink. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Don't boil, just simmer until shrimp are fully cooked (just a couple of minutes at most). Add peas and bamboo shoots and heat through. Serve over hot jasmine rice.
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