Ingredients :
- 1 carton seafood stock
- 1 can coconut milk
- 2 tablespoons grated fresh gingerroot
- 2 tablespoons massaman curry paste or red curry paste
- 1 tablespoon fish sauce or soy sauce
- 3 teaspoons grated lime zest
- 2 teaspoons brown sugar
- 2 cups frozen stir-fry vegetable blend
- 1 small sweet red pepper, chopped
- 1-1/2 pounds uncooked shrimp, peeled and deveined
- 8 ounces refrigerated angel hair pasta
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh basil
Directions :
- In a large saucepan, combine first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
- Stir in vegetables and red pepper. Return to a boil. Add shrimp and pasta. Cook until shrimp turn pink and pasta is tender, 4-5 minutes. Stir in lime juice and basil. If desired, garnish with additional basil.
