Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 teaspoons 10ml Minced garlic

  3. 1 tablespoon 15ml Minced ginger root

  4. 1 teaspoon 5ml Dried red pepper flakes

  5. 2 Coconut milk - (14 oz ea)

  6. 1 1/2 teaspoons 7 1/2ml Ground turmeric

  7. 1 tablespoon 15ml Brown sugar - or to taste

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 1 1/2 Carrots - peeled, and (large)

  11. Thinly sliced 2 Red bell peppers - thinly sliced

  12. 1 Broccoli head - cut small pieces (small)

  13. 3/4 lb 340g / 11oz Capellini

  14. 2 tablespoons 30ml Vegetable oil

  15. 1 1/2 lbs 681g / 24oz Peeled deveined shrimp

  16. Chopped cilantro or green onions - for garnish

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a 3-quart saucepan over medium heat. Add the garlic, ginger and red pepper flakes and cook until fragrant, 1 minute. Add the coconut milk and turmeric, bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly and has the consistency of half-and-half, about 30 minutes. Stir in the brown sugar and season to taste with salt and pepper.

  2. Meanwhile, fill a large saucepan with water and bring to a boil. Add 1 tablespoon of salt. Add the carrots and blanch 2 minutes. Remove to a bowl of ice water. Add the bell peppers to the boiling water and blanch 2 minutes, then remove to the bowl of ice water; do the same for the broccoli. Drain the vegetables and set aside.

  3. Bring another saucepan full of water to boil and add 1 tablespoon of salt. Add the pasta and cook until al dente, about 2 minutes. Drain and keep warm.

  4. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until it turns opaque, 3 to 5 minutes. Add the reserved vegetables and cook until heated through. Add the finished sauce and cook until slightly reduced, about 1 minute. Add the pasta and toss to coat. Serve garnished with the cilantro or green onions. This side dish goes well with chicken or shrimp.

  5. This recipe yields 6 servings.

  6. Each serving: 710 calories ; 204 mg. sodium; 172 mg. cholesterol; 40 grams fat; 27 grams saturated fat; 56 grams carbohydrates; 34 grams protein; 5.1 grams fiber.


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