Pasta Kari Kelapa Kemangi dengan Kerang, Kerang, dan Jagung.
A Thai inspired coconut curry with our pasta and shellfish
Foto: Half Baked HarvestBahan-bahan
- 1 pound linguine
- 2 tablespoons olive oil
- 4 cloves garlic (minced or grated)
- 1 inch fresh ginger (peeled + grated)
- 2 red chili peppers (seeded + diced)
- 1 red bell pepper (sliced)
- 2 ears of corn (kernels removed from the cob)
- 2 tablespoons Thai red curry paste
- kosher salt + pepper
- 1 ounce can full fat coconut milk (14)
- 1 cup white wine
- 12 littleneck clams (cleaned)
- 12 mussels (cleaned)
- 3 tablespoons butter (softened)
- 1/2 cup fresh basil (chopped)
- 1/4 cup fresh cilantro (chopped)
Langkah-langkah
Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain.
Heat a large high sided pot over medium heat and add the olive oil. Once hot, add the garlic, ginger and red chile peppers. Cook for 1-2 minutes or until fragrant and soft. Add the bell pepper, corn and Thai red curry paste, cook another 3 minutes or until the curry paste is fragrant. Season with salt + pepper. Slowly pour in the coconut milk and wine. Stir in the clams and mussels. Bring the mixture to a simmer. Cover the pot with a lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
Add the pasta, butter, basil and cilantro, toss with the sauce and selfish, cook 2 minutes or until warmed through. Remove from the heat.
Serve the pasta immediately and garnish with fresh basil + cilantro. EAT!
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