Shrimp in Coconut Curry

  • 1  pkg Saffron Linguini
  • 2  tablespoon  oil
  • 1  small onion, finely diced (about 3/4 cup)
  • 2  tablespoon  minced garlic (2 small cloves)
  • 2  tablespoon  minced ginger (1 inch piece)
  • 1 - 13.5  ounce  can coconut milk
  • 20  large shrimp (about 1lb), peeled, deveined and tails intact
  • 1/2   small green chile pepper, thinly sliced into rings, seeds removed
  •   coarse sea salt & freshly ground pepper to taste
  • 12  fresh cilantro leaves
Heat 2 tbsp oil in a large skillet over medium heat. Add onion, garlic & ginger and saute' until translucent.

Add coconut milk and simmer until reduced by half (3 to 4 minutes). Bring pan of water to boil and cook pasta al dente according to package directions. Add shrimp and chile pepper and simmer, stirring occasionally until shrimp is fully cooked (about 4 mintues). Season with salt and pepper to taste.

Garnish with cilantro leaves. Serve over pasta.

Basmati rice makes an excellent complement to this dish. You can flavor the rice by adding a bay leaf, a cinnamon stick and cardamom pods to the pot.