Coconut Curry Seafood Pasta

Ingredients

• 1 lb shrimp
• 1 lb lobster
• 2 tablespoons coconut oil
• 1 ½ tablespoon Esmen’s Curry Powder
• 400 g penne pasta
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable stock
• 1 tablespoon butter
• 1 tablespoon tomato paste
• 1 medium red bell pepper – sliced
• 1 medium green bell pepper – sliced
• 3 Cloves Garlic – crushed
• 1 medium yellow onion – chopped
• 1 tablespoon all purpose seasoning
• 4 sprigs thyme
• Salt and pepper to taste

Method

1. Season shrimp and lobster with 1 tablespoon Esmen’s Curry Powder, all purpose seasoning, salt and pepper, then set aside.
2. Cook penne pasta as per cooking instructions to al dente.  Once pasta is cooked, drain and then rinse over cold water to stop the cooking.
3. Add coconut oil to a large pan over medium heat.
4. Once oil is hot, add onion, garlic and bell pepper and cook for about 5 minutes.
5. Add ½ tablespoon Esmen’s Curry Powder and cook for another 1 minute.
6. Then add coconut milk, vegetable stock, butter and tomato paste and cook for another 5 minutes.
7. Next add shrimp and lobster and cook for another 5 minutes.
8. Now add penne pasta and cook for another 3 – 4 minutes on low heat.
9. Add salt and pepper to taste (NOTE: add scotch bonnet pepper for more spice)