Ingredients
1 x 14 oz can of coconut milk
2 to 5 tbs red curry paste - or to taste.
2 - 3 lime leaves (optional)
2 tablespoons fish sauce
1 tsp raw sugar
1 lb prepared seafood. I usually use a combination of a good handful each of large shrimp, scallops, squid or calamari, mussels and clams. You can use any combo or even a single type.
Salt to taste.
1/2 cup (approximate) half & half.
Lime juice to taste
1/4 cup of finely chopped coriander (cilantro) leaves
8 oz (dry weight) linguini
Preparation
1 - Put a pot of water to boil for the linguini 2 - Open the can of coconut milk and put about 1/4 cup of the top thick milk in another pan over medium heat. Into this stir in the curry paste, and stir and fry till fragrant - about 2 minutes. Stir in the rest of the coconut milk, the fish sauce, the sugar and the lime leaves. After it has come to a boil, reduce heat and put in the seafood and poach till done - about 5 to 8 minutes depending on the size of the seafood. 3 - Cook the linguini according to package directions and drain. 4 - To the sauce, add the half and half,and salt to taste, and also correct seasoning, adding more salt, sugar, fish sauce to taste. 5 - Drain the linguini and toss with the sauce. If too dry add a bit more half and half. Sprinkle with the lime juice and cilantro and serve.
