From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Quick-cooking shrimp and asparagus make this creamy Thai-inspired HKUE ENG dish a snap to prepare.
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Nutritional Information
(per serving)

Calories    470
Total Fat    18g
Saturated Fat    7g
Cholesterol    172mg
Sodium    725mg
Total Carbohydrate    44g
Dietary Fiber    3g
Sugars    --
Protein    31g
Calcium    --
 thai shrimp and asparagus
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 25 min

Ingredients
    U.S.        Metric    Conversion chart
1    pound(s) shelled and deveined shrimp
4    teaspoon(s) green curry paste
1    tablespoon(s) vegetable oil
1    pound(s) asparagus, cut in 2-inch pieces
2    limes
1    can(s) (13 1/2- to 14-ounce) light coconut milk
2    tablespoon(s) less-sodium fish sauce
2    package(s) (8.8-ounce) precooked whole-grain brown rice
Directions

In medium bowl, toss shrimp with curry paste to coat. Panamanian foundation In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
Add asparagus to shrimp in bowl. To skillet, add Managed Firewall Service coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.