Fusion · main

Coconut Curry Shrimp Pasta

Coconut Curry Shrimp Pasta reads umami 7.6, salinity 5.6 and marine & briny 5.1 on Palate's 0–10 flavor X-ray — a Fusion main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.1 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.6 · Salinity 5.6 · Marine & Briny 5.1 · Funk & Ferment 4.9 · Citrus 4.5 · Sourness 4.5 · Richness 4.4 · Allium 3.4 · Sweetness 3.1 · Warm Spice 2.9 · Herbaceous 2.6 · Nutty 2.2 · Heat 1.7 · Fruity 1.6 · Floral 1.4 · Earthy 1.3 · Bitterness 0.6

What's in it (15)

• thin spaghetti — 340 g
• salt — 6 g
• shrimp — 454 g
• vegetable oil — 27 g
• red bell pepper — 100 g
• garlic — 12 g
• ginger — 15 g
• yellow curry — 44 g
• coconut milk — 383 g
• low-salt chicken broth — 237 g
• fish sauce — 15 g
• brown sugar — 13 g
• lime juice — 30 g
• scallions — 300 g
• cilantro leaves — 15 g

Time & effort: about 28 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 98.9 kcal, 5.6 g protein, 6.8 g fat, 5.3 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Bring a large pot of water to a boil and salt it generously (about 1 tsp); add the linguine and cook until al dente according to package directions, 10-11 minutes. Reserve 1 cup of the pasta water, then drain.
2. While the water heats, pat the shrimp dry and season with the remaining 1/4 teaspoon salt. Heat 1 tablespoon of the oil in a large skillet over medium-high. Sear the shrimp until pink and just opaque, 1.5-2 minutes per side. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the same skillet. Add the bell pepper and saute until crisp-tender and starting to blister at the edges, 3-4 minutes.
4. Add the garlic and ginger and saute until fragrant, about 1 minute.
5. Add the curry paste and cook, stirring constantly, until it darkens a shade and smells toasty, 1-2 minutes.
6. Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and coats a spoon, 5-6 minutes.
7. Return the shrimp and any accumulated juices to the skillet along with the drained linguine. Toss until the pasta is coated and everything is heated through, 1-2 minutes, adding a splash of the reserved pasta water if the sauce looks tight.
8. Remove from heat and stir in the lime juice. Taste and add more salt if needed. Scatter the scallions and cilantro over the top and serve right away.

Dishes with a similar flavor shape

• Thai Coconut Curry Mussels — Thai
• Yellow Curry Chicken and Potatoes — Thai
• Thai Coconut Curry Noodle Soup with Chicken (Khao Soi Style) — Thai
• Thai Coconut Curry Chicken Soup — Thai
• Thai Coconut Turkey Meatballs in Red Curry — Thai

Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.