I made that salad with hand-peeled shrimp, which you’ll find for sale at seafood stores and some supermarkets. They can replace bread products and become a crisp vessel to wrap up all kinds of things, such as curried shrimp salad, what I used. This is insanely spicy … absolutely doesn’t need a can of red curry.If you’re looking for a lighter way to serve something you normally might stuff inside a sandwich or bun, get out some lettuce leaves. Added some minced ginger with the garlic and shallots, and then drizzled some fish sauce on the plated pasta. Crushed up some dried chiles to aid in the kick. Interesting switch up on a basic favorite. You may want to use half a can of curry paste to start - and the 50g of curry paste to 1 14oz can of coconut milk is a safe balance in general I like my curries and sauces flavorful but the comment about reducing the amount of curry paste could be valid indeed - especially for those with tender tastebuds. Limes are a core element of the Thai taste profile. Quick and easy using prepared curry paste but a cardinal sin here is using lemons. Then again, I'm not bashful about enjoying spicy foods. I'd suggest using an entire can of curry paste based on my having used half a can as suggested in the comments. Quick and tasty, but it could use something like grilled shrimp or another protein IMHO. Instead of doing that, use Maesri Chu Chee curry paste instead! You will then get all the flavor of the regular red curry paste's ingredients with much less heat! Many reviewers have recommended reducing the amount of curry paste to cut back on the heat. I have made this several times now and have riffed on it a number of ways. But for me the spaghetti noodles are out of place in what otherwise tries to be a very average Thai curry noodle dish. It would probably be marginally better with a protein or some fried tofu. The biggest benefit is it comes together quickly. And use a good coconut milk without thickeners, emulsifiers, etc. Fry the curry paste until oil begins to separate from it, then add the rest of the coconut milk and the remaining ingredients. I love the creamy texture you get from the pasta and starchy water, but agree with the other reviewers that limes are superior to lemons here, and that it would definitely benefit from at least one other ingredient if this is intended to be a meal - fried tofu, chicken thighs, lion's mane or king oyster mushrooms, or maybe just some red bell peppers.Īnd a tip from a Thai restaurant chef: don't shake the coconut milk, use the cream at the top as your cooking fat. Will be making again and possibly with other curry pastes from the lineup. Some days twirling through a bowl of warm buttery and flavorful noodles is just the thing.

Paired it with a bean, tomato, cucumber, and bell pepper side salad for crunch and protein. I think it might be better with short pasta maybe penne.ĭeliciously creamy. It is definitely a recipe that will remain in my repertoire. It is very spicy, but perfect for my taste. This pasta is a wonderful change of pace. It just needs a bit more oomph, most likely from some kind of protein, like shrimp or maybe even sausage.

The pasta is pretty good, but definitely not show stopping. Step 5ĭivide pasta among shallow bowls top with thinly sliced scallion greens. Increase heat to medium cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Using tongs, transfer pasta to sauce (a little water coming along is okay). Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes. can unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. can red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes. Cook 2 medium shallots, thinly sliced, and 6 garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. vegetable oil in a large Dutch oven or other heavy pot over medium. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Curried shrimp macaroni salad