Spicy Thai Coconut Shrimp

[Annie]

INGREDIENTS
2 cups uncooked white rice
1 1/2 tablespoons water
1 1/2 teaspoons red curry paste
1 1/2 pounds medium shrimp, peeled and deveined
cooking spray
2 1/2 cups (1-inch) sliced asparagus
1 1/2 cups sliced green onions
1/2 teaspoon salt
1 (14 ounce) can light coconut milk

DIRECTIONS
Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and saute for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.