- 2 cups uncooked ditali pasta (500 mL)
- 1/4 cup canola oil, divided (60 mL)
- 2 sweet yellow bell pepper, cored, seeded and sliced
- 3 Tsp Thai red curry paste or yellow Thai curry paste (45 mL)
- 1 cup chicken stock (250 mL)
- 4 cups coconut milk (1 L)
- Juice of 1 lime
- 1 lb large uncooked peeled shrimp (500 g)
- 6 oz snow peas cut lengthwise into matchsticks (170 g)
- 2 Tbsp Fresh Thai basil, for garnish (30 mL)
- ½ cup toasted and chopped unsalted peanuts, for garnish (125 mL)
- Cook pasta according to package instructions; drain pasta and reserve.
- Heat 2 Tbsp (30 mL) canola oil in a pot set over medium-high heat; add peppers and sauté until tender. Remove from pot and reserve.
- Add 2 Tbsp (30 mL) canola oil to pot and reduce heat to medium. Add paste and stirring often, cook for about 5 minutes. Add chicken stock to pot and scrap up any browned bits. Add coconut milk and lime juice to the pot and bring to a boil.
- Reduce heat to a simmer and add shrimp. Cover and cook for about 5 minutes or until shrimp are cooked.
Place equal amounts of pasta in the centre of 8 bowls. Laddle Thai curry broth, sliced peppers and shrimp on top of pasta with enough sauce to pool in the bottom of the bowl. Top with snow peas, Thai basil and a sprinkling of peanuts.
Red Thai Curry Prawn Pasta Bowl
Ditali pasta is a small tubular noodle often used in soups and stews, is also perfect for this shrimp dish. Red curry paste has a strong spicy kick, but if you’re looking for something similar but less spicy, try using the yellow Thai curry paste instead.
- Serving Size
- 1 1/2 cup (375 mL)
- Total Fat
- 38 g
- Saturated Fat
- 23 g
- 120 mg
- 630 mg
- 54 g
- 3 g
- 5 g
- 27 g
- 623 mg