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1
Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil.
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2
Add some salt and the pasta and cook until al dente.
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3
Drain the pasta thoroughly and reserve.
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4
While the water is coming up to a boil for the pasta, start the shrimp and pork balls.
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5
In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeno pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest.
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6
Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground.
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7
Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
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8
Preheat a large nonstick skillet with 4 tablespoons of the oil.
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9
With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go.
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10
Dont move the balls until they are brown on one side, about 2 minutes.
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11
Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
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12
While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles.
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13
Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil.
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14
Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil.
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15
Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeno pepper, and the 2 chopped garlic cloves.
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16
Add a little more oil to the pan if it starts to look dry.
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17
Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan.
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18
Cook the mixture, for about 3 minutes, stirring frequently.
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19
Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes.
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20
Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt.
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21
If you want a bit more spice, hit it with some hot sauce.
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22
Add the cooked drained noodles and the remaining cilantro and basil.
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23
Toss to combine.
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24
Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.
