 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish. Ingredients:
11 ounces raw shrimp |
1 tablespoon fresh ginger, grated |
1/2 tablespoon olive oil |
1 onion, peeled and finely sliced |
7 ounces baby corn, cut into chunks |
4 teaspoons thai curry paste |
1 3/4 cups coconut milk |
13 ounces fusilli |
7 ounces fresh spinach |
1 lime, cut into wedges |
Directions:
1. Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes.
2. In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
3. Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk.
4. Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
5. Stir in the shrimp and cook for 3 mins until pink.
6. Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce.
7. Divide between the serving bowls and garnish wih a wedge of lime.
|
|