Appears in Cook's Country June/July 2008
Thai red curry paste and coconut milk shine through in this versatile sauce that works well with chicken, fish, and scallops, too.
This flavorful pasta sauce recipe puts a Thai-inspired twist on shrimp scampi and relies on red curry paste and chili-garlic sauce. We started by sautéing the curry paste and garlic until they were fragrant and then added the coconut milk, ...