Man I have to admit, I try to avoid making things that revolve around the whole Thai Curry food world. I’m just not that well versed in it and truth be told I’m kind of a wimp when it comes to spicy food. I can certainly build of tolerance to eating spicy food on the regular but I need to be in training and right now I haven’t even attempted it. However, I always believe in making things “comfortably spicy.” Nothing more strange to me than watching someone literally dab their head with paper towels as they sweat profusely while eating spicy food… I mean what the crap is that anyways? It kind of makes me think of the Thai scene in the move Along Came Polly where Ben Stiller is drenched in sweat and is literally about to explode lol. Great movie. Ok let’s talk Thai and more specifically this Thai Curry Shrimp Pasta Recipe.
Now because I don’t cook Thai very often or have an excessive amount of knowledge around the cuisine, that doesn’t meant I don’t know the ins and outs. I started first with finely grating some fresh ginger and fresh garlic cloves. I next heated up some sesame oil in a medium size sauce pot over medium-low heat and cooked the garlic and ginger slowly. I wasn’t trying to caramelize it, just simply sweeting it to release some flavor and aromatics. Once I had the perfect sweet on my finely grated ginger-garlic combo, I added in some red curry paste and sort of toasted it up. The best example I could give for this is the art of pinceing which is where you add tomato paste to some roasted veal bones and vegetables to add flavor and give off a rust color. Close example, but not perfect. I then next deglazed with a little sweet rice wine and added in some soy, brown sugar and fish sauce. I cooked this mixture down just a tad to help concentrate the flavors and to make sure you get a nice sweet and salty finish to the broth I was trying to make. The smells in your kitchen at this stage of the Thai Curry Shrimp Pasta Recipe will be pretty glorious!
Once you get the mixture cooked down you simply stir in some coconut milk, vegetable stock, and I added in a tad more curry powder and turmeric. I’ve been on a turmeric kick lately simply because it’s delicious and the health benefits are vast! I can guarantee that if you are looking for any food combo that helps with anti-inflammatory, you will without a doubt find turmeric in it. So I know that seems like a lot for the broth, but honestly I didn’t even leave the house to make it.
Let’s move on to the shrimps! I tried to find the biggest fattest shrimp I could that even Forrest Gump would have been proud. I would recommend buying at the least 16-20 shrimp. If you have no clue what those numbers say when purchasing shrimp, it is referencing how many shrimp make up a pound. You’re welcome J. Since shrimp is the main ingredient in this Thai Curry Shrimp Pasta Recipe, we want it to be pronounced and with big shrimp it will be.
The only other vegetables I added in were shiitake mushrooms and sliced baby bell peppers. Yes, you can use hot peppers in this case if you can take the heat, but clearly I gotta get out the kitchen when it comes to spice. Don’t hate! Once the vegetables are all prepped up heat up some sesame oil in a scorching hot wok or large sauté pan and roast up those mushrooms! Mushrooms take on a whole new flavor when caramelized and dang are they good. Mushrooms have umami, or delicious flavor, so be sure to use them in this Thai Curry Shrimp Pasta Recipe. Once the mushrooms are roasted I added in the shrimp with a little more grated ginger and garlic and then finished with the peppers. Also just like the broth I deglazed with some mirin and finished with soy sauce. This little mixture alone is so dang good, but please try not to eat it all just yet. Finally pour the broth over some cooked Japanese Egg Noodles and top off with the shrimp, mushrooms and peppers and garnish with basil. I literally made this recipe from start to finish in 30 minutes and so can you!! Let me know if you make it.
- 1 teaspoon of sesame oil
- 1 teaspoon of finely grated ginger
- 4 finely grated garlic cloves
- 2 heaping tablespoons of red curry paste
- ¼ cup of rice wine
- few drops of fish sayce
- 3 tablespoons of soy sauce
- 1 packed tablespoon of light brown sugar
- 15-ounce can of coconut milk
- 2 cups of vegetable stock
- 1 tablespoon of sesame oil
- 2 cups of sliced shiitake mushrooms
- 1 pound of 16-20 shrimp, peeled and deveined
- 1 teaspoon of finely grated ginger
- 4 finely grated garlic cloves
- 1 cup of sliced baby bell peppers, seeds removed
- 2 tablespoons of rice wine
- 2 tablespoons of soy sauce
- 1 pound Japanese egg noodles, cooked
- ¼ cup of fresh chopped basil
- Broth: In a medium size pot over medium-low heat with sesame oil cook the ginger and garlic for 5 to 6 minutes to sweat. Add in the curry and cook for 3 to 4 minutes.
- Deglaze with Japanese rice wine and cook until most of the liquid is absorbed. Add in the fish sauce, soy sauce and brown sugar and cook for 3 to 4 minutes.
- Stir in the coconut milk and vegetable stock and simmer over low heat to keep warm.
- Shrimp: In a large wok over high heat add in the sesame oil and roast the mushrooms until golden brown, about 6 to 7 minutes.
- Once they are brown add in the shrimp along with the ginger, garlic and peppers and saute for 3 to 4 minutes or until the shrimp is pink and cooked.
- Deglaze with the rice wine and cook until the liquid has been absorbed and finish with soy sauce.
- To Plate: Place some noodles in a bowl and pour in some curry broth. Add some shrimp and vegetables to the top and garnish with fresh basil.