Red Curried Seafood Asparagus



I always prepare stir-fried seafood asparagus, so tonight  I decided to prepare my friend’s recipe about versatile rice bowls that are very popular for people in the East. The potent flavor of the red curry paste, coconut milk, and lime juice really makes the seafood asparagus an extraordinary dish. You may combine it with shrimp, clams, or bay scallops too, whatever seafoods you have in your refrigerator; the crab leg is actually the remainder of what we got from Costco yesterday, but a bag of frozen seafood mix is enough to complete this dish (don’t forget the asparagus). So let’s start cooking!



1 cup coconut milk

1 tbsp. brown sugar

1 tbsp. Asian fish sauce (Rufico or Nam Pla)

1 lb. asparagus (washed, rinsed/drained, florets cut, set aside in a small bowl, the rest of the stem julienned, separated in another small bowl, tough hard ends cut off/separated in another small bowl to make vegetable asparagus soup)

1 tbsp. Maesri red curry paste

1 giant crab leg  (cut into bite-sized pieces, hard shell cut with some kitchen shears)

6 pieces shrimp (head on, peeled off)

1 tbsp. lime juice

1/2-1 cup broth (1 tbsp. bouillon whisked in 1 cup of boiling filtered water)

1 bag of frozen Seafood Mix (thawed and rinsed off/drained together with the shrimp)



1. In a huge cooking pot or in a rice cooker, put in 4 cups washed white Jasmine rice and add 5 cups of filtered water, then stir and turn on the cooker and forget about it. But if cooking rice on a stovetop, use the same water and rice measurements but bring the mixture to a boil, reduce the fire to a low simmer for about 25 minutes until the water is absorbed and rice is tender. Cover the cooked rice and set aside.

2. In a deep sauté pan, whisk and bring the 1 cup broth to a simmer, add in the red curry paste, fish sauce, brown sugar, and coconut milk, whisk together until well combined and not lumpy in 2-3 minutes.

3. Add in the julienned middle asparagus stems and seafood mix, simmer for 3 minutes.

4. Add in the asparagus florets, shrimp, and crab leg meat, bring to another low 3 minutes simmer.image.jpeg

5. Turn off the stove, add the lime or calamansi juice, stir, cover, and rest for few minutes.

6. Put rice into four bowls, ladle the dish equally into all of them, and serve while still piping hot. It’s amazingly flavorful and contains spiciness that you can tolerate.

Me and my family ate it and we kept pouring the flavorful broth into our rice bowls. Scrumptious!image

– Peaches, Masarap!

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