1/2 lb dried linguine
1/2 lb salmon fillet
1/4 lb snow peas
1 can (13 1/2 oz) unsweetened
1 coconut milk
1 tablespoon thai red curry paste
3/4 teaspoon salt
1. Cook the linguine in a large pot of boiling, salted water until tender but still firm, 7-9 min. Drain well.
2. While the pasta is cooking, cut the salmon into 1-inch pieces. Remove the stems and strings from the snow peas.
3. In a large frying pan, bring the coconut milk to a gentle boil over medium-high heat, stirring often. Reduce heat to medium; add the curry paste and salt, mashing the curry paste and stirring to dissolve it in the coconut milk. Simmer until thickened and well blended, about 4 min.
4. Add the salmon and cook 2 min, stirring gently to coat with the sauce. The salmon should be opaque. Add the snow peas and cook 1 min. Add the 0pasta and toss well.
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