Curried Seafood Pasta
Once in a while me and hubby crave for spicy and aromatic foods that reminds us of our days in
I think we both have explorative palates, we try some of the dishes that are unfamiliar to us, knowing that it is served the buffet gives us confidence that the food is safe. So we did tried several foods that are new to our senses, new to our eyes and nose and the stomach have no choice for that matter. Anyways, the bottom line of the adjustment in terms of food you know when it comes out the other way in the morning. When there’s no problem, it’s ok. At times it became a daring game for us who has a tougher stomach. Despite few stomach upsets, overall I love the experience.
Well, I’m truly amazed of the diversity of food that this world has to offer. Depending on where you are. The challenge is to enjoy, savor the local flavors wherever you are.
And this dish is an Indian influence to us, which we crave for from time to time. It is creamy and spicy at the same time.
2 large onions (Sliced)
3 cloves garlic (Diced)
200 g. Shrimps (shelled and deveined)
300 ml coconut milk
200 g. fish curry paste
Parsley (finely chopped)
Salt and pepper
Cook pasta until al dente. While cooking the pasta, in a medium fire, sauté garlic and onions until onions become translucent. Add shrimps and squid until all the liquid has evaporated stirring from time to time. Add fish curry and chili flakes paste and continue stirring. Lastly, add coconut milk. Reduce fire and simmer for 2-3 minutes. Add pasta and mix with the sauce until well absorbed. Season with salt and pepper. Lastly, add parsley just before serving. Serve while still hot.