Thai noodles with coconut milk

Ingredients for 4 servings:

• 2 cups cream cheese, e.g. Brunch Paprika-Pepper
• 2 tsp curry paste, red
• 16 cocktail tomatoes, quartered
• 300 ml coconut milk or 250 ml and 50 ml milk
• 1 pack of crayfish meat, approx. 100 g
• 2 packs of shrimp(s), approx. 100 g each
• 4 spring onions
• 1 red chili pepper(s)
• 2 garlic cloves
• 2 tbsp tomato paste
• 300 g penne rigate
• 2 tsp shellfish stock or lobster or fish stock
• 2 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

It’s worth trying

Cook the penne rigate all dente according to the instructions and drain. Slice the spring onions into small rings. Deseed and dice the chili pepper. Peel and finely dice the garlic cloves. Heat the olive oil in a wok or high-fat frying pan and lightly fry the spring onions, chili cubes, and garlic cubes; do not allow them to brown. Add the shrimp and fry. Just before the end, add the tomato quarters and sauté gently. Transfer everything to a bowl and return the wok to the heat. Melt the cream cheese in the wok and slowly add the coconut milk until it reaches the desired consistency. Add the tomato paste, curry paste, and stock, and season with salt and pepper. Return the reserved shrimp mixture to the wok and add the crayfish. Stir in the noodles well and heat through one last time.