Creamy Coconut Curry Shrimp Pasta: A Flavorful Fusion

Today’s Recipe: Coconut Curry Shrimp Pasta

I’m excited to share this unique dish with you all today! Coconut Curry Shrimp Pasta is a flavorful fusion of creamy coconut, spicy curry, succulent shrimp, and al dente pasta. Perfect for a cozy night in or a special dinner with friends, this dish is sure to impress with its vibrant flavors and aromatic spices.

Ingredients:

• Fresh shrimp (300g)
• Coconut milk (1 can)
• Curry powder (2 tbsp)
• Chili flakes (1 tsp)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Red bell pepper (1, sliced)
• Pasta (200g)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tbsp)

Kitchen Tools:

• Saucepan
• Skillet
• Wooden spoon
• Chef’s knife
• Cutting board

To start, cook the pasta according to package instructions until al dente. In a skillet, heat olive oil over medium heat and sauté the garlic, onion, and bell pepper until they’re soft and fragrant. Add the curry powder, chili flakes, salt, and pepper, stirring to combine.

Next, pour in the coconut milk and let the mixture simmer for a few minutes until it thickens slightly. Add the shrimp to the skillet and cook until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

Once the shrimp are cooked, add the cooked pasta to the skillet and toss everything together until well coated in the creamy coconut curry sauce. Adjust the seasoning if needed, and serve hot, topped with fresh herbs or a squeeze of lime for extra freshness.

The total weight of the cooked Coconut Curry Shrimp Pasta is approximately 900g, with 4 servings at around 225g each. One serving of this dish is estimated to be around 400 calories.

One unique tip for this recipe is to add a splash of fish sauce to the curry sauce for an extra depth of flavor. The umami-rich fish sauce complements the sweetness of the coconut milk and the spiciness of the curry powder, taking this dish to the next level.

I hope you enjoy making and savoring this Coconut Curry Shrimp Pasta as much as I do. Feel free to experiment with different proteins, vegetables, or spice levels to make it your own. Happy cooking!