Coconut Capellini

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Minced ginger root
1 teaspoon	5ml	Dried red pepper flakes
2		Coconut milk - (14 oz ea)
1 1/2 teaspoons	7.5ml	Ground turmeric
1 tablespoon	15ml	Brown sugar - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2		Carrots - peeled, and (large)
		Thinly sliced
2		Red bell peppers - thinly sliced
1		Broccoli head - cut small pieces (small)
3/4 lb	340g / 11oz	Capellini
2 tablespoons	30ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Peeled deveined shrimp
		Chopped cilantro or green onions - for garnish

Recipe Instructions

Heat the olive oil in a 3-quart saucepan over medium heat. Add the garlic, ginger and red pepper flakes and cook until fragrant, 1 minute. Add the coconut milk and turmeric, bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly and has the consistency of half-and-half, about 30 minutes. Stir in the brown sugar and season to taste with salt and pepper.

Meanwhile, fill a large saucepan with water and bring to a boil. Add 1 tablespoon of salt. Add the carrots and blanch 2 minutes. Remove to a bowl of ice water. Add the bell peppers to the boiling water and blanch 2 minutes, then remove to the bowl of ice water; do the same for the broccoli. Drain the vegetables and set aside.

Bring another saucepan full of water to boil and add 1 tablespoon of salt. Add the pasta and cook until al dente, about 2 minutes. Drain and keep warm.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until it turns opaque, 3 to 5 minutes. Add the reserved vegetables and cook until heated through. Add the finished sauce and cook until slightly reduced, about 1 minute. Add the pasta and toss to coat. Serve garnished with the cilantro or green onions. This side dish goes well with chicken or shrimp.

This recipe yields 6 servings.

Each serving: 710 calories; 204 mg. sodium; 172 mg. cholesterol; 40 grams fat; 27 grams saturated fat; 56 grams carbohydrates; 34 grams protein; 5.1 grams fiber.

Source:
The Los Angeles Times, 02-26-2003

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