Singapore Shrimp Noodles
|Angel hair||6 Ounce|
|Olive oil||1 Teaspoon|
|Scallions||1 Bunch (100 gm), cut on the diagonal into 1 inch pieces|
|Sweet red pepper||1 , cut into short strips|
|Snow peas||1 Cup (16 tbs)|
|Minced garlic||2 Teaspoon|
|Grated fresh ginger||1 1⁄2 Teaspoon|
|Medium shrimp||1 Pound, peeled and deveined|
|Curry powder||1 Tablespoon|
|Defatted reduced sodium chicken broth||2⁄3 Cup (10.67 tbs)|
|Light coconut milk||1⁄2 Cup (8 tbs)|
|Harissa/Chili paste||1⁄4 Teaspoon|
|Coconut extract||1 Teaspoon|
Cook the angel hair in a large pot of boiling water according to the package directions.
Drain and return to the pot.
Warm the oil in a large no-stick skillet over medium heat.
Add the scallions, peppers, snow peas, garlic, and ginger; cook, stirring frequently, for 1 minute.
Add the shrimp and curry powder; cook for 2 to 3 minutes, or until the shrimp are opaque.
Add the broth, coconut milk, harissa or chili paste, coconut extract (if using), and salt (if using).
Bring to a simmer.
Pour over the pasta and toss well.
Cook, stirring constantly, over low heat for 1 to 2 minutes, or until the pasta has absorbed most of the sauce.