Yield: 4 servings
|½ cup||Shredded sweetened coconut (opt)|
|12 ounces||Bow tie, gnocchi or shell pasta|
|1 cup||Unsweetened coconut milk|
|2 tablespoons||Fish sauce, oyster sauce or soy sauce|
|2 tablespoons||Brown sugar|
|⅔ cup||Basil leaves, slivered|
|⅓ cup||Mint leaves, slivered|
|2||Green onion(s) thinly sliced|
|2 teaspoons||Vegetable oil|
|2 tablespoons||Ginger, minced|
|½ teaspoon||(to 1 tsp)|
|Thai red curry paste|
|Or Asian chili paste|
|1 pounds||Med shrimp peeled and deveined|
|½ cup||Roasted peanuts or diced red bell pepper|
|2 tablespoons||Lime juice|
If using the coconut, scatter it in a pie tin or baking pan and bake in a 350øF oven, stirring often, until golden, 6-8 minutes. Pour into a small bowl and set aside.
Bring 4 quarts of water to a boil in a large pan. Stir in the pasta with 1 tsp salt, if desired. Boil uncovered until tender, about 12 minutes. Drain.
In a small bowl, combine the coconut milk, fish sauce, brown sugar, and cornstarch; set aside. In another bowl, combine the basil, mint and green onion; set aside.
Heat the oil in a wok or large fry pan over high heat. Add the ginger and curry paste and stir until fragrant, about 30 seconds. Add the coconut milk mixture and bring to boil. Add the shrimp and peanuts and simmer until the shrimp is opaque in the center, about 3 minutes.
Set aside 3 tbs of the basil mixture; gently stir the rest into the sauce along with the lime juice.
Put the pasta in a large serving bowl. Pour the seafood and sauce over the pasta and gently toss to coat. Sprinkle with the roasted coconut and reserved basil mixture and serve.
Submitted By DIANE LAZARUS On 11-05-95