Looking for a little spice in your life? Try this delicious Thai Curry Shrimp Pasta Recipe that is loaded with peppers and fresh herbs.
Servings: 4
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Ingredients
For the Broth:
1teaspoonof sesame oil
1teaspoonof finely grated ginger
4finely grated garlic cloves
2heaping tablespoons of red curry paste
¼cupof rice wine
few drops of fish sayce
3tablespoonsof soy sauce
1packed tablespoon of light brown sugar
15-ouncecan of coconut milk
2cupsof vegetable stock
For the Shrimp and Vegetables:
1tablespoonof sesame oil
2cupsof sliced shiitake mushrooms
1poundof 16-20 shrimp, peeled and deveined
1teaspoonof finely grated ginger
4finely grated garlic cloves
1cupof sliced baby bell peppers, seeds removed
2tablespoonsof rice wine
2tablespoonsof soy sauce
1poundJapanese egg noodles, cooked
¼cupof fresh chopped basil
Instructions
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.