Gluten-Free Thai Curry Pasta

I was reading BuzzFeed yesterday and was inspired by this “19 Delicious Spaghetti Dinners” post. We usually do pasta one night a week and I decided to spice it up a bit. I gave Z a bunch of options to choose from and he picked Thai. I used their recipe for “Spaghetti With Red Curry, Green Beans And Peanuts” and added a bunch of my own toppings and some protein.

I had most of the ingredients in the pantry or out in the garden but had to go buy the seafood, curry paste, and green beans.

I headed to America Seafood to pick up some gigantic Gulf Shrimp (from Key West) and some big sea scallops. I usually buy seafood at the grocery store but have been wanting to find a seafood store/distributor. America Seafood is super small and pretty pricey but the owners were nice and the seafood was fresh and delicious!


The first step was to peel and de-vein the shrimp before boiling them (just under 90 seconds in the same pot I cooked the pasta in).


Step 2: Remove little rubbery fin-thing on the scallop, rinse, pat dry, and season with salt and pepper.


Step 3: Gather all ingredients, chop toppings, and snap/trim green beans.


Step 4: Blanch green beans.


Step 5: Toast curry paste in vegetable oil for about 30 seconds (be careful of the splatter!). The recipe called for 2 tablespoons, but I used 4 tablespoons!


Step 6: Add coconut milk and green beans. DSC_0541

Undocumented final steps: cook GF pasta, cook seafood (boiled shrimp, seared scallops), mix pasta in with sauce, assemble the plates, pour the wine, and ENJOY!


The pasta was topped with fresh jalapenos, tomato (garden), basil (garden), cucumber, lime, and chopped peanuts.



The pasta had great flavor and a range of textures, the seafood was outstanding (super duper fresh), and the dish was really comforting. Z had two plates! Guess he was happy with his choice!

Side note: So many good things happening in our lives right now (aside from the nail in my foot). More on all those good things (and maybe the nail) coming soon…

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