Curry Shrimp Fusilli
Silky coconut curry sauce tossed with shrimp and fusilli pasta — a quick, aromatic lunch.
Total
35 min
Prep
15 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 200 g fusilli pasta
- 300 g shrimp
- 200 ml Coconut Milk
- 1 tsp Curry
- 1 tbsp Fish Sauce
- 2 tbsp Thai Sweet Chili Sauce
- 1 onions
- 2 cloves garlic
- 2 tbsp Rapeseed oil
- 1 tbsp Parsley(optional)
Instructions
- 1
Cook fusilli in salted water until al dente; reserve 1/2 cup pasta water.
- 2
Heat oil in a pan, sauté chopped onion and garlic until soft.
- 3
Add curry powder and cook 30 seconds until fragrant.
- 4
Add shrimp and cook 2 minutes per side.
- 5
Pour in coconut milk, fish sauce, and sweet chili sauce; simmer 3-4 minutes.
- 6
Toss in drained pasta with a splash of pasta water, garnish with parsley, and serve.
Nutrition per serving
Calories
620
31% of a 2,000 kcal day
| Protein | 34 g |
| Carbohydrate | 68 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 980 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
