Saturday, December 13, 2008

Spicy Thai Linguine

adapted from One Hot Stove

Ohhh, how I have learned to love these flavors mixed together.  Spicy and sweet, this pasta dish will satisfy anyone.  

1/2 lb linguine pasta
1 Tbsp olive oil
1 clove garlic
1 red onion
1 red pepper
1 zucchini
1-2 carrots
4-5 green onions (optional as a garnish)
1 1/2 cups coconut milk
3 tsp red curry powder (or paste)
2 Tbsp lemon or lime juice

Prep the veggies by washing them and dicing them into bite size pieces.  Saute vegetables together until barely tender.  Next, boil a large pot of water for pasta, and cook for 7-9 minutes until al dente.  Drain and set aside.  Add the coconut milk and spices to the vegetable mixture.  Simmer for about 5 minutes, and taste the sauce.  If it needs more flavor, feel free to add more curry or salt.  Pour the vegetable mixture over the sauce and toss together, adding lemon juice and green onions as a garnish.  Serve immediately.     

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