What could be better on a sultry summer’s evening than a nicely spiced bowl of coconut red curry over brown rice noodles with coconut shrimp on top?
And – bonus! – it’s gluten free, too!
So, I admit that I totally cheated and used frozen coconut shrimp from Whole Foods, and air fried ’em, to boot, so this was also an almost stooopidly simple meal to toss together once I’d gathered everything together.
•Coconut shrimp, frozen
•Brown rice pasta, cooked and drained
•1 tbsp olive oil
•4 garlic cloves, minced
•1 tbsp minced fresh ginger
•3 tbsp red curry paste
•1 tbsp Sherry Peppers Sauce*
•1 can (13.5 oz) coconut milk
•2 tbsp lime juice
•1 tbsp sweet chili sauce
•Chopped fresh basil
•Chopped fresh parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Cook the pasta according to package instructions, then drain and keep warm.
Heat the oil in a small pan, then add the garlic, ginger, and curry paste and cook until fragrant, about 30 seconds or so.
Whisk in the remaining ingredients and cook over medium heat until warmed through and slightly thickened.
Keep the sauce warm while you cook your frozen coconut shrimp. You can follow the instructions on the package, or, heat your air fryer to 400º and arrange the shrimp in a single layer in the basket.
Lightly spray the shrimp with olive oil and air fry for four minutes.
Remove from the air fryer and turn the shrimp over. Lightly spray this side with a bit more olive oil, then return to the air fryer for another four minutes.
To serve, place the pasta and shrimp in a bowl and spoon the coconut curry sauce over the top.
Top with sliced scallions.
A note on the coconut shrimp: as I mentioned, I got mine at Whole Foods, but I have seen similar in the frozen sections at Target and my local Jewel supermarket, which is basically a Safeway, so you should be pretty much covered coast to coast.