We were both craving something spicy. The week had been hellacious...
And it was only Wednesday.
So, though Asia seemed to be calling, making a big pot of rice held less than no appeal.
Hmmm...
I heated a can of good coconut milk with about 2T of my favorite green curry paste, then added some sugar, soy sauce, fish sauce, toasted ground cumin, and a hefty shake of red pepper flakes. I boiled a pound of linguini and, while that cooked, I minced about 3/4C Thai basil and 1/2C peanuts.
I drained and added the almost cooked noodles to the coconut milk mixture, added a little bit of the basil, and continued to cook until the pasta was done.
Then I plated it in hot bowls... topped it with some sliced scallions, lime zest, peanuts, Thai basil, and a sprinkle of the ground cumin... and served.
All of the fun of Thai Curry in 10 minutes! This one’s a keeper. And you could also add chicken, shrimp, or ground meat...
