Coriander-Curry Shrimp

Directions

1. 1
   In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions.
2. 2
   Drain well, transfer to a warmed rimmed platter; and keep warm.
3. 3
   While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside.
4. 4
   Heat oil in a wide non-stick frying pan or wok over medium-high heat.
5. 5
   When oil is hot, add onion, garlic and 2 tablespoons water.
6. 6
   Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes).
7. 7
   Add curry powder, coriander, and red pepper to pan; stir to blend.
8. 8
   Immediately add shrimp and stir-fry for 2 minutes.
9. 9
   Stir cornstarch mixture well; pour into pan.
10. 10
    Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes.
11. 11
    Add parsley and mix gently but thoroughly.
12. 12
    Spoon shrimp mixture over pasta; garnish with lime wedges.
13. 13
    Season with salt.