Red Curry with Black Bean Pasta

Several gluten free pastas like corn or amaranth have such a strong or distinct flavor, it can sometimes overpower the other ingredients in the recipe. Black bean pasta however has such a neutral flavor, it’s the perfect choice when using with a flavorful sauce.

The noodles may look a little like worms…which is why this dish makes the perfect Halloween inspired meal! Filled with black worms (noodles), fat grubs (shrimp), slugs (peppers), and a bit of grass (fresh herbs), your family will get a fright when you put this in front of them on ‘All Hallows’ Eve’!

Boil pasta according to package directions. Rinse under cold water to stop the cooking process, and set aside.

Pour the coconut milk into a bowl and use a mixer to blend the milk into a smooth mixture. Prepare remaining ingredients.

Sauté the peppers with the olive oil until tender. Add remaining ingredients, except herbs and shrimp, and simmer until mixture is reduced and your desired thickness has been achieved.

Stir in herbs and shrimp, and season to taste with salt and pepper. Cook for an additional 3 minutes or until shrimp are pink. Stir in pasta, until fully coated in sauce, and until pasta is hot.

Red Curry with Black Bean Pasta

Marla Hingley

With a neutral flavor, black bean pasta is the perfect choice when you want to taste the sauce, and not the pasta (which can sometimes have a strong flavor on their own).

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Prep Time 10 mins

Cook Time 14 mins

Total Time 24 mins

Servings 4

Ingredients

  

1x2x3x

• 186 g black bean noodles
• 2 Tbsp olive oil
• 1 cup bell peppers sliced
• 400 ml can coconut milk full fat
• 2 Tbsp red curry paste*
• 1 Tbsp fresh ginger minced
• 1 tsp lime juice
• Zest from half lime
• 20 large shrimp
• 1 Tbsp fresh basil chopped
• 3 Tbsp fresh cilantro chopped

Instructions

 

• Boil pasta according to package directions.
• Sauté the peppers with the olive oil until tender.
• Pour the coconut milk into a bowl and use a mixer to blend the milk into a smooth mixture.
• Add remaining ingredients, except herbs and shrimp, and simmer until mixture is reduced and your desired thickness has been achieved. Stir in herbs and shrimp, and season to taste with salt and pepper. Cook for an additional 3 minutes or until shrimp are pink.
• Stir in pasta, tossing gently to coat until pasta is heated throughout.

Notes

*Asian Home Gourmet makes a gluten free red curry paste

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