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Ingredients30 m servings 262 cals
Original recipe yields 1 servings (1 serving)
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
- Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
- Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Cook's Note:
- You can also use chunks of chicken in place of the shrimp, but add the chicken before cooking the vegetables, making sure the chicken is no longer pink on the inside before adding asparagus and broccoli.
Per Serving: 262 calories; 15.2 g fat; 13.2 g carbohydrates; 21 g protein; 148 mg cholesterol; 193 mg sodium. Full nutrition
ReviewsRead all reviews 2
the family loved it, I did use red Thai curry paste and small sized shrimp had couscous on the side