• In a blender, blend shallots, garlic, fresh ginger, large red chilli and turmeric root until smooth. If mixture is too dry, you can use water to help you achieve a smooth consistency.

• In a pan, fry blended ingredients on a medium-low heat for 5 minutes until fragrant, then add in lemongrass and ½ cup water.

• Once it starts simmering, add in 1 cup coconut milk and 4 tbsp fish sauce. Simmer for 10 minutes.
• Season with 1 tbsp sugar. You can add in salt and more sugar, if needed.

• Add seafood to sauce and let it sit for 1 minute, close the lid and turn the fire off to let the rest of the seafood steam in the sauce for at least 5 minutes.
• If you are not using the seafood immediately after cleaning, store in fridge to keep fresh.

• Cook pasta according to packet instructions.
• Once cooked, add in 2 tbsp vegetable oil so that the pasta won’t stick together.

| Long and thin pasta types, like spaghetti and linguine, are typically paired with light seafood sauces, cream or oil based sauces. Long and wide pastas, like tagliatelle, pappardelle and fettuccine are typically paired with rich, meaty sauces. Twist and tube-shaped pastas, like penne and fusilli, are typically paired with pesto and bolognes.