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About the Dish

4 ounces Brown Rice Spaghetti
4 ounces Cucumber
2 sprigs Dill
1 ounce Green Onion
1 tablespoon Sesame Oil
5 ounces Salad Tomatoes
4 ounces Butter Beans
5.6 ounces Coconut Milk
1 tablespoon Red Curry Paste
8 ounces Shrimp
1 packet Turbinado Sugar
Per Serving
Calories 600
Total Fat 24 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 780 mg
Total Carbohydrates 72 g
Dietary Fiber 11 g
Sugar 10 g
Protein 29 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.


Fill a sauce pan half full with about 6 cups water and add 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
While waiting for water to boil, prepare your mise en place: Halve tomatoes. Halve cucumbers lengthwise, and slice crosswise into 1/4-inch-thick half-moons. Trim and finely chop green onions, keeping whites and greens separate. Finely chop dill.
When pasta cooking water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, 6-7 minutes. Drain pasta well. Return to pot, and cover to keep warm.
While pasta cooks, in a medium bowl, combine cucumber, green onion greens and dill. Add sesame oil and 1/4 teaspoon kosher salt, and toss well. Add tomatoes, and toss very gently, just to season them. Set aside.
In a small saucepan, combine butter beans and 1 1/4 cups water. Place over high heat. Bring to a boil, and cook until almost tender, 5-7 minutes. Reserve 1/2 cup cooking water, and drain beans.
In a large skillet, heat coconut milk over medium-high heat until bubbling and starting to thicken, about 2 minutes. Add red curry paste, and mash and stir to dissolve curry paste into the coconut milk. Add butter beans and reserved 1/2 cup cooking water. Stir well, and boil 1 minute.
Stir in green onion whites. Scatter shrimp in a single layer over coconut curry and cook, stirring occasionally, until shrimp have turned pink and firm, 1-2 minutes. Stir in sugar.
Remove skillet from heat, and add pasta. Toss to combine pasta and sauce well.
Divide pasta and shrimp between 2 shallow bowls. Arrange tomato-cucumber salad on the side, and enjoy!