Thai coconut milk curry sauce with shrimp

Yield: 4 servings

Measure Ingredient
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
2 teaspoons Cornstarch
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.

Simply Seafood

Fall 1995

Submitted By DIANE LAZARUS On 11-05-95

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