Saturday, 15 November 2008

Pasta with Veggies & Shrimp & Coconut Milk

1 cup uncooked pasta (penne, bows,
   shells, etc)
2 tablespoons virgin coconut oil
1 tablespoon finely chopped garlic
1/2 cup chopped onion
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
3 diced tomatoes
1/2 teaspoon salt, or to taste
1/4 cup chopped green beans
3 tsp Thai Red Curry paste
1 cup coconut milk

  • Cook pasta according to directions on the package.
  • In a pan, heat coconut oil on medium heat. 
  • When the oil is hot, add chopped garlic. Stir. 
  • When the garlic turns slightly brown add chopped onion and sauté until the onion is translucent. 
  • Then add the chopped red bell pepper, yellow bell pepper, tomato, green beans, tomatoes and salt.
  • Cover and let it cook. Check intermittently. Stir as necessary. 
  • Once the vegetables are cooked, add Thai Red Curry paste and coconut milk, mix well and turn off the heat. 
  • Mix with cooked pasta.
  • Stir well and serve hot.