Description
A flavorful dish combining the richness of coconut milk and yellow curry with shrimp and pasta.
Ingredients
Scale
- 10.5 oz linguine
- 10.5 oz raw shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tablespoon yellow curry paste
- 1 cup green peas
- Fresh coriander, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente, about 9 minutes. Drain and set aside.
- In a large skillet, heat coconut milk over medium heat. Whisk in yellow curry paste until fully blended.
- Add shrimp and peas to the sauce. Simmer until shrimp are pink and cooked through, about 3 to 4 minutes.
- Toss cooked linguine with the shrimp curry sauce until evenly coated.
- Top with fresh coriander and serve immediately.
Notes
- Make sure the shrimp is fresh for the best flavor.
- Adjust the amount of curry paste according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg