This isn’t your regular pasta with sauce, rather pasta in a coconut-curry broth. You can add some protein to this (the original recipe used cubed tofu), preferable already cooked, or quick-cooking like shrimp or scallops. It’s rather good with canned salmon and tuna. if going for fish, you might consider fish stock, or bottled clam juice mixed with water. Or leave the protein out all together. If you have more than one herb on hand, combine them. The flavor will be that much more complex. You can use any thin pasta here, rice noodles being the most authentic; spaghettini and spaghetti work well here. Curry or chile paste is a must here. They can be bought in most markets now.
6 oz or so dried pasta (guestimate if you don’t have a scale)
1 1/2 c coconut milk
1 1/2 T curry or chile paste
1 1/2 c broth or stock
salt, to taste
6 oz or so cooked or quickly cooked protein
2/3 – 3/4 c chopped or minced fresh herb(s), divided
crushed red pepper or cayenne powder, to taste (omit if using chile paste)
1. Bring salted water to the boil for the pasta.
2. In another pot or skillet, bring 1/2 c of the coconut milk to a simmer. Add the curry or chile paste and mash and whisk until combined and smooth. Add the remaining coconut milk, broth or stock, and salt to taste and bring to a gentle boil. Reduce heat to a simmer and add protein.
3. Meanwhile, cook pasta according to package instructions and/or your personal preference. Drain.
4. Just before serving stir most of the chopped herbs into the broth. Put a serving of pasta pasta bowls or other bowls. Ladle some of the broth over the noodles, making sure to distribute the protein evenly. Sprinkle with some of the reserved herb(s) and some crushed red pepper flakes, if using.