Blanch asparagus: Place asparagus flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 - 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.

This recipe cooks quickly, so it's best to have all the ingredients prepared and/or measure out and at the ready to add as needed.

Heat oil in wok or deep skillet over medium-high heat. Add the onion and bell pepper. *If using raw shrimp, add now as well. For cooked shrimp, add later, when instructed. Cook, stirring, until the vegetables soften. Add the ginger and garlic and cook for another 30-45 seconds. Add the curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add the remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like). Note! The sauce will be on the thinner side, as is typical of Thai curries.

Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.