Thai Coconut Milk Curry Sauce w/ Shrimp

For a special meal, combine two seafoods such as salmon and shrimp. An ideal accompaniment to this aromatic dish would be fresh mango or papaya slices squeezed with lime juice.

Ingredients:
1/2 cup shredded sweetened coconut
12 ouces bow tie, gnocchi or shell pasta
1 cup unsweetened coconut milk
2Tbsp fish sauce, oyster sauce or soy sauce
2Tbsp brown sugar
2tsp cornstarch
2/3 cup slivered fresh basil leaves
1/3 cup slivered fresh mint leaves
2 green onions, thinly sliced
2 tsp vegetable oil
2Tbsp minced fresh ginger
1/2-1 tsp Thai red curry paste or Asian chili paste
1 pound medium shrimp, peeled and deveined
1/2 cup roasted peanuts or diced red bell pepper
2 Tbsp fresh lime juice

Cooking Instructions:
If using the coconut, scatter it in a pie tin or baking pan and bake in a 350 degree oven, stirring often, until golden, 6 to 8 minutes. Pour into a small bowl and set aside.
Bring 4 quarts of water to a boil in a large pan. Stir in the pasta with 1 tspn of salt, if desired. Boil uncovered until tender, about 12 minutes. Drain.
In a small bowl combine the coconut milk, fish sauce, brown sugar and cornstarch; set aside. In another bowl combine the basil, mint and green onion; set aside.

Heat the oil in a wok or large frying pan over high heat. Add the ginger and curry paste and stir until gragrant, about 30 seconds. Add the coconut milk mixture and bring to a boil. Add the shrimp and peanuts and simmer until the shrimp is opaque in the center, about 3 minutes. Set aside 3 tabelspoons of the basil mixture, gently stir the rest into the sauce along with the lime juice. Put the past in a large serving bowl. Pour the seafood and sauce over the pasta and gently toss to coat with the sauce. Sprinkle with the toasted coconut and reserved basil mixture and serve.

Servings per recipe 4-6.