Thai Coconut Milk Curry Sauce With Shrimp

Recipe Ingredients

1/2 cup	46g / 1.6oz	Sweetened shredded coconut - (optional)
12 oz	340g	Bow tie, gnocchi or shell pasta
1 cup	237ml	Unsweetened coconut milk
2 tablespoons	30ml	Fish sauce, oyster sauce or soy sauce
2 tablespoons	30ml	Brown sugar
2 teaspoons	10ml	Cornstarch
2/3 cup	26g / 0.9oz	Slivered fresh basil leaves
1/3 cup	13g / 0.5oz	Slivered fresh mint leaves
2		Green onions - thinly sliced
2 teaspoons	10ml	Vegetable oil
2 tablespoons	30ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Thai red curry paste - (to 1 tspn)
		(or use Asian chili paste)
1 lb	454g / 16oz	Medium shrimp - peeled and deveined
1/2 cup	118ml	Roasted peanuts
		(or diced red bell pepper)
2 tablespoons	30ml	Fresh lime juice

Recipe Instructions

Seafood Alternatives: scallops, tuna, crabmeat, lobster

If using the coconut, scatter it in a pie tin or baking pan and bake in a 350 degree oven, stirring often, until golden, 6 to 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 teaspoon of salt, if desired. Boil uncovered until tender, about 12 minutes. Drain.

While the pasta cooks, combine the coconut milk, fish sauce, brown sugar and cornstarch in a small bowl; set aside. In another bowl combine the basil, mint and green onions; set aside.

Heat the oil in a wok or large frying 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 a boil. Add the shrimp and peanuts and simmer until the shrimp is opaque in the center, about 3 minutes. Set aside 3 tablespoons 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 with sauce. Sprinkle with the toasted coconut and reserved basil mixture and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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