That's the magic that can happen when a visionary tangos with an icon: Williams' work at Canlis is as much a truce with the past as it is a bid for the future.(Keep screen awake).
(tubes only) (about 6 ounces).5. sea scallops.
(about 3 1/2 ounces).fresh Thai basil leaves., roughly chopped, plus more for garnish.
Stir together chile paste, tom yum paste, sugar, fish sauce, lemongrass, tamarind powder, salt, and 1/2 teaspoon sliced lime leaves in a medium bowl until combined.(Mixture can be stored in an airtight container in refrigerator up to 3 days.).
Add pasta; cook according to package directions for al dente.
Drain, reserving 1/2 cup cooking liquid.. Heat olive oil in a large skillet over medium.In a large frying pan, heat the oil over moderately high heat.
Add the onions and cook, stirring frequently, until golden, about 5 minutes.Add the garlic and ginger and cook, stirring, for 2 minutes.. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds.
Add the tomatoes and cook, stirring, for 1 minute.Add the coconut milk, water, and salt, and bring to a simmer.
(Editor: Stylish Umbrellas)