THAI CURRY WITH BOW TIE PASTA AND SHRIMP by CHEF DAN:
Serves 6-8
INGREDIENTS:
1-1/2 pounds shrimp, shelled and deveined
1 pound bow tie pasta
2 tablespoon olive oil
2 garlic cloves, minced
1 onion, diced
2 tablespoons red curry paste
2 tablespoons Jamaican curry powder
1 granny smith apple, diced
Salt and pepper to taste
1 cup marsala
1 cup broth
1 (19oz) can of coconut milk (MAE PLOY) brand
1 cup parmesan cheese
DIRECTIONS:
1. Cook pasta according to package directions.
2. Drain and set aside in a large bowl.
3. In a skillet add oil over medium-heat add red curry paste, curry powder, apple, garlic and onion.
4. Sauté for about 6 minutes or until the kitchen smells good.
5. Add coconut milk, marsala, and broth.
6. Bring to a boil, and add shrimp and cook about 2 minutes.
7. Pour hot ingredients over and the pasta and enjoy.
8. Top with parmesan cheese.
ENJOY DAN:
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