Ingredients
- 1 tablespoon oil (vegetable oil)
- 1 tablespoon gingerroot, grated
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon red chili flakes
- 1 pound carrots (6-8 medium, peeled, halved lengthwise, and thinly sliced)
- 1 can (13.5 ounce) coconut milk
- 3 cups water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 ounces dry angel hair pasta (spagettini)
- 1 1/2 pounds fresh shrimp (large prawns, peeled deveined, chopped or left whole)
- 1/4 cup freshly squeezed lime juice
- Coarse salt to taste
- 4 green onions, thinly sliced
- Flaked coconut for garnish (optional)
How to Make
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Step 1: Heat oil in large sauce over medium low heat.
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Step 2: Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minute.
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Step 3: Add carrots, coconut milk and water.
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Step 4: In a small bowl, mix cornstarch a 2 tbsp water until smooth, add to pot; bring to a boil.
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Step 5: Break pasta in half and add to the pot.
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Step 6: Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, about 5 minutes.
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Step 7: Add prawns, stir until opaque, about 1 - 2 minutes.
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Step 8: Remove pot from heat, and stir in the lime juice; season with salt to taste.
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Step 9: Ladle into bowls and garnish green onions and flaked coconut (if using).
We hope you enjoy this recipe!
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