Curry Leaves Aglio Olio – Delishar

A very nice neighbor gave me a bunch of homegrown curry leaves and I was kind of craving for cereal prawns! But then again, we had rice the day before so I felt I had to come out with something pasta-ish for le husband. It was definitely an experiment for me but the result turned out superb! I paired it with Cereal Prawns to complete this fusion meal. I used (only) about 1.5 chilli padi for this meal and the husband was already sweating like a pig. So glad I didn’t use the initial 3 chilli padi i took out from the fridge or he may have died from a spice stroke. So please, adjust it to your level of spiciness. 🙂 For me, it was mildly spicy, for my ang moh… it was numbing. 😛

Ingredients (Serves 2)

  • 2 servings pasta (linguine/spaghetti), cooked in salted water
  • 2-3 tbsp pasta cooking water
  • 1/4 cup extra virgin olive oil
  • 1/2 chilli padi, seeded and thinly sliced
  • 4 cloves garlic, thinly sliced
  • Handful of curry leaves (about 30)
  • Salt to taste

Heat oil on med.

Add chili and garlic.
Saute for 1-2 mins until fragrant.

Add curry leaves.

Saute until it gets crispy and garlic starts to brown a little around the edges.

Add pasta, 2-3 tbsp of pasta cooking water, toss, and season with salt.

Remove from heat and serve immediately.
Top with Cereal Prawn for a little oomph!

Bon appetit!!

Print Friendly, PDF & Email

Thai Style Seafood Aglio Olio – Delishar

In the later post, I’ll be sharing a little about meal planning. Part of meal planning is to try to utilize all the ingredients that was purchase for the week. Especially if you are like me and like to shop at supermarket. That would mean that we have to buy a pack of lemongrass or celery instead of 1 or 2 stalks that is available at the wet market.

I have all these Thai spices seating in my fridge and I was craving for some scallops and prawns on pasta, however I’m not a red sauce person. And of course, I need my heat. So I experimented with adding Thai spices to regular aglio olio and I really liked how it turned out! That hint of lemongrass, lime leaves, and fragrant galangal sneaks in when you take a bite into the usual looking aglio olio (I fish out all the thai spices before serving). Very nice surprise indeed, and that little squirt of lime juice on the scallops and prawn seals the deal!

Oh yeah, it’s also a 30 mins meal. Perfect quick fix meal! 🙂

 

Clean and pat dry scallops.
Season prawns and scallops generously with salt and pepper.
Cook pasta in salted water until al dente.

While the pasta cooks, prepare the dressing.

Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.
Turn heat to med and when oil starts to bubble, turn heat to low.
Let it cook for 10 mins on low, stirring occasionally.

While waiting for oil to be ready, cook seafood.
Heat pan on med high and add 1 tbsp canola oil.
When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.
Do not move scallops when you place it down.
Remove and set aside.
Then cook prawns, and set aside.

Then fish out all the lemongrass, galangal, and lime leaves.
Your pasta should be about done.

Reserve about 2-4 tbsp pasta water.
Drain pasta and toss pasta in prepared oil.

 

 

Season with salt and pepper to taste.
Turn off heat, and toss in fresh basil.

Plate your pasta.
Serve with a wedge of lime, and garnish with parsley. Adding reserved pasta water as needed.

 

Thai Style Seafood Aglio Olio

Delishar

  • 4 large scallops
  • 8 prawns cleaned and shells removed
  • 2 servings pasta
  • 1/4 cup extra virgin olive oil
  • 1 tbsp canola oil
  • 2 stalks lemongrass cut into 2 inches length and bruised
  • 5 slices galangal
  • 3-4 cloves garlic sliced thinly
  • 3 lime leaves hand crushed
  • 2 chilli padi seeded and chopped
  • 1 thai shallot thinly sliced
  • Handful fresh basil
  • Salt and pepper to taste
  • 2 wedges of lime
  • Chopped parsley to garnish
  • Clean and pat dry scallops.

  • Season prawns and scallops generously with salt and pepper.

  • Cook pasta in salted water until al dente.

  • While the pasta cooks, prepare the dressing.

  • Add oil, lemongrass, lime leaves, chilli padi, garlic, galangal, and shallot into cold pan.

  • Turn heat to med and when oil starts to bubble, turn heat to low.

  • Let it cook for 10 mins on low, stirring occasionally.

  • While waiting for oil to be ready, cook seafood.

  • Heat pan on med high and add 1 tbsp canola oil.

  • When pan starts to smoke, sear the scallops, 2-3 mins each side or until nicely browned.

  • Do not move scallops when you place it down.

  • Remove and set aside.

  • Then cook prawns, and set aside.

  • Then fish out all the lemongrass, galangal, and lime leaves.

  • Your pasta should be about done.

  • Reserve about 2-4 tbsp pasta water.

  • Drain pasta and toss pasta in prepared oil, adding reserved pasta water as needed.

  • Season with salt and pepper to taste.

  • Turn off heat, and toss in fresh basil.

  • Plate your pasta.

  • Serve with a wedge of lime, and garnish with parsley.

Print Friendly, PDF & Email