I love curry. Indian, Thai, Malaysian, you name it.
Though there are still plenty of varieties that I haven’t tried, I already know that I’ll like them too. Such is the grip that curry has on me. Ren knows this, which is why she chose this terrific curry pasta dish as our reshoot, reboot post of the day (old post, better pictures).
A perfect marriage of spicy and sweet, the creaminess and heat from the Thai green curry went beautifully with the sweetness of the caramelized, crunchy leeks. Throw in some sweet, succulent shrimp along with a few pieces of red chili, and you have a bowl brimming with flavor and personality. Like many people, I’m accustomed to pairing curry with rice, so it was really nice to eat it with pasta for a change.
If you have a taste for curries like I do, especially those with a real kick, then I’m sure you’ll enjoy this one too.
As Ren’s cousin said, “it looks so good I want to leek my screen.” Sorry, Filipino joke.
INGREDIENTS (makes 4 servings)
- 2 1/2 Tbsps vegetable oil
- 4 bird’s eye chilies, sliced crosswise
- 3 scallions or small leeks, white and green parts sliced thinly, diagonally
- 12 medium-size shrimp, shelled and deveined (squid or scallops may also be used)
- 1 (14 oz/400ml) can coconut milk
- 1 1/2 Tbsps Thai green curry paste
- 1/4 cup chicken broth or water
- 1 Tbsp packed light brown sugar
- 2 Tbsps Asian fish sauce or to taste
- 1 Tbsp fresh lime juice
- 350 grams/12 oz. dried thin linguine or Chinese stick noodles
- 1/2 cup chopped fresh cilantro
- In a 12 inch nonstick skillet, heat 1 tablespoon of oil over moderately high heat until hot, but not smoking. While stirring occasionally, sauté chilis and scallions/leeks until caramelized. Transfer with a slotted spoon onto paper towels to drain.
- Pat dry shrimp and season with salt. Heat remaining 1 1/2 tablespoons of oil in the same skillet over moderately high heat until hot, but not smoking. Cook shrimp until browned, about a minute on each side, until almost cooked through.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet. While stirring occasionally, simmer for about 5 minutes. Adjust seasoning to taste.
- Meanwhile, cook linguine/noodles according to packet directions and then drain in a colander.
- Stir shrimp, with any liquid in the bowl, into the sauce in the skillet and heat until boiling. Reduce heat and simmer for about 2 minutes or until cooked through. Transfer shrimp with a slotted spoon to a clean bowl. Add linguine and cilantro to the sauce in the skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with shrimp and sprinkle with scallion greens and chili mixture.
DID YOU KNOW?
That one of the best Thai green curries I’ve ever had was at the Bangkok Zoo? No joke.
The restaurant is set in the middle of a man-made lake, with several islands on which many large Malaysian water monitors lived. You could actually watch them swim from island to island while you ate.
The restaurant’s green curry is extremely hot, just the way I like it. What was different about it though was that it had these little green balls that looked like unripe aratilis (Jamaican cherry, Panama berry, Singapore cherry). They were fresh-tasting and very crunchy, something I had never encountered in a Thai curry before. I loved them and thought they went great with the dish.