Green Curry Coconut Shrimp and Noodles

12 oz. dry linguine pasta

2 pounds large shrimp, peeled and deveined

2 Tbsp oil

5 green onions, thinly sliced, separate white part from green part

1 chili pepper, minced (I used jalapeño)

1/2 sweet onion, sliced and chopped into 2 inch pieces

1 red bell pepper, thinly sliced 

2 cloves garlic, crushed

1 can unsweetened coconut milk (I used lite)

2-3 Tbsp green curry paste

1 1/2 Tbsp fish sauce

2 Tbsp lime juice

1 Tbsp light brown sugar

1-2tsp chili pepper flakes (optional)

1/2 cup chopped cilantro 

Heat oil in a large frying pan. Add whites only of green onion and chopped chili pepper. Brown until crispy. Remove onion and peppers but leave oil in the pan. Save the onion-pepper mixture for later.

Meanwhile boil water and cook  linguine to al dente stage. Keep 1 cup of pasta water, then drain and set aside.

Add red pepper and sweet onion to pan and cook until tender crisp. Add garlic and stir 30 seconds until fragrant. Add green curry paste and stir into the veggies. Then add the coconut milk, fish sauce, lime juice, brown sugar snd chili flakes. 

Bring mixture to a boil, then add hot, drained noodles. Cook snd stir until noodles are covered. Add pasta water (maybe 1/2 cup) if not enough liquid. At this point, turn heat to medium to make sure it’s hot. 

Add shrimp to pan and submerge into the noodles and liquid to cook. This should take about 3-4 minutes. Add the cilantro and mix. 

Sprinkle with onion- peppers you set aside and the green part of the green onion. 

Serve with your favorite side or none at all. Makes 4 hearty servings.