Chef Heriberto Yunda of Moya in Jim Thorpe, PA, prepares Red Curry Shrimp with Asparagus.
1/2 lb peeled shrimp
1/2 cup diced tomato
1 small diced onion
1 tblsp. chopped ginger
1 tblsp. chopped cilantro
1 tblsp. red curry
1/2 cup coconut milk
1/2 cup tomato sauce
salt and pepper to taste
1 tblsp. olive oil
Asparagus
1/2 lb. asparagus tips (blanched)
1 teaspoon chopped garlic
1 teaspoon shallots
2 tablespoon olive oil
Add olive oil to saute pan. Add onions, ginger and stir. Then add tomatoes. Stir and saute. Put in shrimp and a bit of water. Stir. Then, add coconut milk and cilantro, until shrimp is cooked.
Blanche asparagus.
Saute shallots and garlic.
Add Asparagus, salt and pepper.
Plate.