SERVES 4
Ingredients
Sauce
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0.67 cup coconut milk
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6 tbsp Chicken Broth or Stock
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1 tbsp tapioca or arrowroot starch
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2 teaspoons curry powder
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1 teaspoon palm sugar
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0.25 teaspoon sea salt
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0.125 teaspoon red pepper flakes
Stir-Fry
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1 pound (16 oz / 453.6 g) extra-large shrimp, wild-caught, peeled and deveined
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2 teaspoons Soy Sauce
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3 scallions, minced
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3 garlic cloves, minced
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1 tbsp grated fresh ginger
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4 teaspoons coconut oil
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2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
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0.33 cup water
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12 ounces (340.2 g) asparagus, tough ends removed and cut into 2-inch-long pieces
Preparation
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For the Sauce: Whisk all ingredients together in a bowl.
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For the Stir-Fry: Toss shrimp and Soy Sauce together in a bowl; marinate for 10 to 30 minutes. In a separate bowl, combine scallions, garlic, ginger, and one teaspoon oil.
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Cook bell peppers and water together in a covered twelve-inch nonstick skillet over high heat until water is boiling and peppers begin to soften, about 3 minutes. Uncover, add asparagus, and cook until water has evaporated and vegetables are crisp-tender, about 2 minutes; transfer to colander.
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Add remaining 1 tbsp oil to now-empty skillet and place over high heat until just shimmering. Add shrimp with marinade and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 15 to 30 seconds.
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Stir in cooked vegetables. Whisk sauce to recombine and add to skillet. Simmer until shrimp are cooked through and sauce is thickened, about 1 minute. Serve.
Chef’s Note: Shrimp come in a variety of sizes and are typically identified by count per pound. Use this chart determine which shrimp to purchase for the recipe. Shrimp per pound:
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Colossal: 10 shrimp or less
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Jumbo: 11 to 15
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Extra-large: 16 to 20
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Large: 21 to 30
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Medium: 31 to 35
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Small: 36 to 45
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Miniature: about 100
