Thai Shrimp Penne
Pasta and Pizza | Thai cuisine
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Thai Shrimp Penne
Ingredients
- Penne rigate - 7.1 oz
- Shrimp - 14.1 oz
- Coconut Milk - 13 fl oz
- Fish Oil - 1 tablespoon
- Galangal - 1 piece
- Marinated cherries - 3 pieces
- Garlic - 1 clove
- Kaffir Lime Leaves - 3 pieces
- Lime Juice - 1 teaspoon
- Tom Kha paste - 1 teaspoon
- Lemongrass - 4 pieces
Step by Step guide
Step 1
First, prepare the sauce. In olive oil, sauté 1 clove of minced garlic until soft.
Step 2
Add the peeled shrimp, reduce the heat, and sauté for about 3–4 minutes. Then add the coconut milk—make sure to shake it well before adding—bring to a boil and let it simmer for about 3 minutes.
Step 3
Cut the lemongrass into 4–5 pieces, about 1 cm thick, and press down slightly with a knife to release the juice. Slice the galangal thinly, but not finely, so that those who do not like this dry Thai ginger can easily remove it before eating. Cut the cherry tomatoes into quarters.
Step 4
Add the lemongrass, galangal, kaffir lime leaves, and cherry tomatoes. Then add 1 tablespoon of Thai fish sauce and 1 teaspoon of chili paste. Mix and simmer for about 10–11 minutes on low heat. While the sauce simmers, bring water to a boil for the penne.
Step 5
Add the penne to the boiling water and cook for 2 minutes less than the package instructions.
Step 6
Then add the penne to the sauce, mix, and let it sit on low heat for about 2–3 minutes.
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