Thai noodles alla Gosch

Ingredients for 6 servings:

• 2 packs of cream cheese
• 2 tsp curry paste, red
• 16 cocktail tomatoes
• 1 can coconut milk
• 1 pack of shrimp(s)
• 2 spring onions
• 2 chili peppers
• 2 garlic cloves
• 800 g penne or other pasta
• salt and pepper
• Spice(s) as desired
• Parsley
• olive oil
• e.g. tomato paste
• 200 ml tomatoes, pureed, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook penne or other pasta all dente in plenty of salted water according to the instructions and drain. Slice the spring onions into small rings, deseed the chili pepper and cut into small cubes. Also dice the garlic clove. Heat the olive oil in a wok or high-sided frying pan. Fry the spring onions, chili cubes, and garlic, but do not let them brown. Add the shrimp and fry, then remove from the pan. Add the cream cheese to the pan and melt. Slowly add the coconut milk – depending on the desired consistency. Now add the tomato paste and curry paste to the pan, top up with a little passata if desired. Season with salt and pepper. Add the halved cherry tomatoes. Add the pasta and shrimp and heat everything briefly. Sprinkle with parsley.