Whew. Now where was I going with this? Oh right, so I love noodles and I eat them regularly. At home, this is usually in the form of pasta (or my guilty pleasure, Top Ramen). But mainly pasta. Sometime though, I want something new and different. I love tomato sauce, pesto, and carbonara. I also love me some Thai green curry which is usually served over rice. Unfortunately rice, while perfectly tasty, is not my favorite starch.
Much to my surprise linguine makes a perfect match for a green curry full of seafood. I was hesitant at first, but figured what did I really have to lose? (The 140 positive reviews also helped). From what I have been told by my father and boyfriend the pasta is very tasty. I don't really know how it tasted because I accidentally made it ridiculously spicy and could barely eat it. I did manage to eat 1 bowl full, which you would think would be great for limiting calories, but no. I had inhaled a bottle of beer and two glasses of wine just so I could eat it. Lesson learned: test your jalapenos.
Its a shame pictures can't turn out when I'm starving.
Thai Green Curry Linguine
Adapted from Gourmet
1 (4-inch-long) fresh hot red chile or 2 jalapenos, thinly sliced crosswise (I would recommend serrano because you know its going to be spicy)
1 small onion thinly sliced
3 cloves garlic, minced
1 tablespoon ginger
2 pounds mixed shellfish (I used the frozen mixed seafood from Costco. Shrimp and scallops on their own are would be delicious though)
1 (14-oz) can unsweetened coconut milk (I used low fat)
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro