Singapore Shrimp Noodles
|Angel hair pasta||6 Ounce|
|Olive oil||1 Teaspoon|
|Scallions||1 Bunch (100 gm), cut on the diagonal into 1" pieces|
|Sweet red pepper||To Taste, cut into short strips|
|Snow peas||1 Cup (16 tbs)|
|Minced garlic||2 Clove (10 gm)|
|Grated 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), reduced|
|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 pack age directions.
Drain and return to the pot.Warm the oil in a large nonstick skillet over medium heat.
Add the scal lions, pepper, snow peas, garlic, and ginger; cook, stirring frequendy, 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 constandy, for 1 to 2 minutes, or until the pasta has absorbed most of the sauce.