Friday, January 15, 2010

Quick and Easy Thai Coconut Curry Sauce with Shrimp and Pasta

I could not believe how easy this recipe was. And the taste was unbelievable!! I used some shrimp and salmon but you could use just one or the other. If you want to make it super easy, just toss in some frozen Asian veggie mix. You can use any medium pasta or rice.

Thai Coconut Curry Sauce
Serves 4

  • 12 ounces dried medium pasta
  • 1 can of light coconut milk (you need a minimum of 1 cup)
  • 2 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 2 tsp corn starch
  • Vegetable oil to coat pan
  • 2 tbsp minced fresh ginger
  • 3 tsp Thai red curry paste
  • 1 pound of shrimp, salmon or a combo of the two
  • 3 green onions, sliced
  • 1 cup of snow peas, sliced
  • 1 medium red pepper, diced
  1. Put the water on to boil the pasta as per the package instructions
  2. Combine the coconut milk, fish sauce, brown sugar and cornstarch in a bowl and set aside
  3. Prep the veggies, peel the shrimp if necessary
  4. Heat the oil in a wok or saute pan over medium high heat
  5. Saute the ginger and curry paste until fragrent, about 30 seconds
  6. Add in the coconut mixture and bring to a boil
  7. Toss the remaining ingredients and simmer until the shrimp are cooked, 3 - 5 minutes
  8. Serve over the drained pasta.
Simple but so tasty! To make it more authenitcally Thai (which is spicy, spicy, spicy!!) add in some dried or fresh red chilies, finely diced with the ginger and curry paste in step 5.

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