A little history regarding this specifically meaningful recipe…My dear friend (and best international travel companion) and I cooked prawns (along with other wonderful Thai delicacies while sipping champagne!) all afternoon one day at the Spice Spoons Culinary Institute, Anantara Resort, Bangkok, in 2017. A few fun bits emphasized regarding prawns vs shrimp…Prawns have three pairs of claw like legs, shrimp have one. Prawns have longer legs than shrimp, and may taste a bit sweeter and meatier than shrimp, that are more delicate. Prawns are most often served with their heads on, which can be disconcerting to the novice; I know this first hand! My initial experience with these freaky little heads was in the early nineteen eighties (YES I am a fossil) in New Orleans at Pascal’s Manale and I may have gasped out loud just a little, but it was delicious. Chef Ohm was amazing during our afternoon cooking session and later that evening prepared a sumptuous private dinner for the four of us outside on the lush lawn. We all agree that this was the best “friends trip” ever!!! So…here you are with a tasty Thai Shrimp recipe that Chef shared with us! This is wicked good…enjoy in excellent health my friends!

Sometimes you just have to sip fresh coconut milk from a freshly cooled and cut coconut when it’s offered. And this is what we are using in the following recipe!

Here’s what you need:
12 oz linguine
12 oz fresh green beans, trimmed, and cut into 2 inch pieces
1/3 cup green curry paste
1/3 cup fresh cilantro, chopped (plus additional leaves for garnish)
3 Tbs olive oil (add more if needed)
3/4 to 1 cup coconut milk (see pic above!)
1 lb large, cleaned shrimp*
1 cup pasta water (more if needed)
1/2 cup cilantro
2 Tbs fresh lime juice

*We love the shrimp, and everything, from Captain Jim’s Seafood, Atlantic Beach, NC
(if you’re in the area).
Typically, they deliver to Greenville every other Saturday.
Best seafood, and best personal service ever!

Here’s how you prepare it:
Bring large pot of water boil.
Add linguine and cook 5 to 7 minutes. (Check package directions.)
Add fresh green beans.
Cook until crisp tender, probably 3 minutes.
Reserve 1 cup or more of pasta water.
Drain pasta and green beans.
In large skillet, cook curry paste and cilantro in oil, over medium heat, stirring 2 to 3 minutes, until fragrant.
Add coconut milk, season with salt, and bring to simmer.
Cook 2 minutes until slightly thickened.
Stir in shrimp and cook 2 to 3 minutes.
Remove from heat.
Stir in pasta, green beans, and lime juice.
Add reserved pasta water to create a silky sauce.
Toss to coat.
Serve with lime wedges and cilantro.