Thai Style Seafood Linguini

• 1 x 14 oz can of coconut milk
• 2 to 5 tbs red curry paste - or to taste.
• 2 - 3 lime leaves (optional)
• 2 tablespoons fish sauce
• 1 tsp raw sugar
• 1 lb prepared seafood. I usually use a combination of a good handful each of large shrimp, scallops, squid or calamari, mussels and clams. You can use any combo or even a single type.
• Salt to taste.
• 1/2 cup (approximate) half & half.
• Lime juice to taste
• 1/4 cup of finely chopped coriander (cilantro) leaves
• 8 oz (dry weight) linguini

1. 1 - Put a pot of water to boil for the linguini
2. 2 - Open the can of coconut milk and put about 1/4 cup of the top thick milk in another pan over medium heat. Into this stir in the curry paste, and stir and fry till fragrant - about 2 minutes. Stir in the rest of the coconut milk, the fish sauce, the sugar and the lime leaves. After it has come to a boil, reduce heat and put in the seafood and poach till done - about 5 to 8 minutes depending on the size of the seafood.
3. 3 - Cook the linguini according to package directions and drain.
4. 4 - To the sauce, add the half and half,and salt to taste, and also correct seasoning, adding more salt, sugar, fish sauce to taste.
5. 5 - Drain the linguini and toss with the sauce. If too dry add a bit more half and half. Sprinkle with the lime juice and cilantro and serve.

coconut milk, lime, fish sauce, sugar, i usually, salt, lime juice, coriander, linguini

Taken from www.epicurious.com/recipes/member/views/thai-style-seafood-linguini-50181785 (may not work)