1 pound(s) asparagus, cut in 2-inch pieces and/or tips only
1 can(s) (13 1/2- to 14-ounce) coconut milk
2 tablespoon(s) less-sodium fish sauce (GMO-FREE)
2 package(s) (8.8-ounce) whole-grain brown rice
Start cookong rice, approximately 45 minutes.
In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat coconutoil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
To same skillet, add asparagus tips 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 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.