I do not like repeating dishes… but at times I do take special requests. Since my hubby just celebrated his birthday I thought to surprise him with his favorite pasta dish.
This recipe was created years ago when I had an “accident” in the kitchen. I don’t quite remember how but something went wrong following the original recipe directions for a red curry shrimp featured in my Bon Appetite’s magazine. I somehow ended up using more curry paste than called out on the recipe… and when I took a taste bite out of the sauce, my mouth was burning from the heat. In panic and in order to save the dish, I added chicken broth and linguine to the sauce, to dilute some of the heat. When it was time for dinner, I was afraid to serve it to his family and mine… but having no choice, I did. Surprisingly everyone that liked their food spicy which was everyone… loved it and it became the biggest hit of our evening.
Thai Red Curry Shrimp adapted by Bon Appétit
- 3 tbsp Thai red curry paste (my husband prefers more heat, so I add more)
- 1 cup chicken broth
- 15oz can coconut milk
- 2 tbsp fish sauce
- 1/2 cup pasta water
- 16oz linguine
- 8 oz raw shrimp, cleaned
- 1/4 cup cilantro, chopped
- 2 limes, juiced (one for pasta and one for garnish)
- salt to taste
Boil water for pasta and start prepping the ingredients for the shrimp.
Stir the red curry paste in a large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes.
During this time cook the linguini per package directions. When draining the pasta save 1/2 cup of water to add into the curry mix.
Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Add juice of one lime.
Add pasta and water to the shrimp. Stir in cilantro and season to taste with salt. Divide pasta among plates. Garnish with lime wedges and serve.