Instructions: Seafood Alternatives: scallops, tuna, crabmeat, lobster

If using the coconut, scatter it in a pie tin or baking pan and bake in a 350 degree oven, stirring often, until golden, 6 to 8 minutes. Pour into a small bowl and set aside.

Bring 4 quarts of water to a boil in a large pan. Stir in the pasta with 1 teaspoon of salt, if desired. Boil uncovered until tender, about 12 minutes. Drain.

While the pasta cooks, combine the coconut milk, fish sauce, brown sugar and cornstarch in a small bowl; set aside. In another bowl combine the basil, mint and green onions; set aside.

Heat the oil in a wok or large frying pan over high heat. Add the ginger and curry paste and stir until fragrant, about 30 seconds. Add the coconut milk mixture and bring to a boil. Add the shrimp and peanuts and simmer until the shrimp is opaque in the center, about 3 minutes. Set aside 3 tablespoons of the basil mixture; gently stir the rest into the sauce along with the lime juice.

Put the pasta in a large serving bowl. Pour the seafood and sauce over the pasta and gently toss to coat with sauce. Sprinkle with the toasted coconut and reserved basil mixture and serve.

This recipe yields 4 servings.

Comments: Dont let a long list of ingredients intimidate you - making this dish is quite simple and quick. For a special meal, combine two seafoods such as salmon and shrimp. An ideal accompaniment to this aromatic dish would be fresh mango or papaya slices squeezed with lime juice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.