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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 Wild-Caught Gulf 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. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit


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!