Creamy Coconut Curry Shrimp Pasta: A Flavorful Delight!

Today’s Dish: Coconut Curry Shrimp Pasta

I’m excited to share a unique recipe with you today that combines the richness of coconut curry with the freshness of shrimp and pasta. This dish is perfect for a cozy night in or a special dinner with loved ones. Let’s dive into the flavors and textures of this delicious meal!

Ingredients:

• medium shrimp (300g, peeled and deveined)
• coconut milk (400ml)
• curry powder (2 tbsp)
• garlic cloves (3, minced)
• fresh ginger (1-inch piece, grated)
• red bell pepper (1, thinly sliced)
• cherry tomatoes (200g, halved)
• fresh cilantro (a handful, chopped)
• spaghetti pasta (250g, cooked al dente)
• lime wedges (for serving)

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon

I start by heating some oil in a large skillet over medium heat. Once hot, I add in the minced garlic and grated ginger, sautéing until fragrant. Next, I sprinkle in the curry powder, stirring to toast the spices for a minute.

Then, I pour in the coconut milk, bringing it to a gentle simmer. I let the flavors meld together for a few minutes before adding the sliced red bell pepper and halved cherry tomatoes. The vegetables cook until slightly softened, creating a vibrant and aromatic base for the dish.

Now, it’s time to add in the peeled and deveined shrimp, allowing them to cook until they turn pink and opaque. The shrimp soaks up the rich coconut curry sauce, adding a savory and succulent element to the dish.

Once the shrimp is cooked through, I gently fold in the cooked spaghetti pasta, ensuring it’s coated evenly in the creamy coconut curry sauce. I finish off the dish by sprinkling fresh cilantro over the top for a burst of herbal freshness.

To serve, I dish out generous portions of the coconut curry shrimp pasta, garnishing each plate with a lime wedge for a tangy citrus finish. The combination of flavors and textures in this dish is simply irresistible.

The approximate total weight of the cooked dish is 1200g, with 4 servings at 300g each. One serving of this coconut curry shrimp pasta is approximately 450 calories.

One clever tip for this dish is to add a splash of fish sauce or soy sauce to the coconut curry sauce for an extra depth of umami flavor. It elevates the dish and takes it to a whole new level of deliciousness.

I encourage you to give this recipe a try and make it your own by adding your favorite vegetables or adjusting the spice level to suit your taste. Enjoy this flavorful and satisfying coconut curry shrimp pasta!