Red Curry with Black Bean Pasta
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).
Ingredients
- 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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