Total Calories: 526
Bring water to boil in a stockpot with vegetable oil and salt. Add pasta and boil until al dente, about 7 minutes. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté until lightly browned. Add curry paste and stir 1 minute. Add coconut milk, fish sauce, and paprika and bring to boil. Pour in cream, return to boil, and stir constantly for 2 minutes, then reduce heat to low and simmer 5 minutes. Add snow peas, bell pepper, pine nuts, basil, and reserved cooked pasta; toss to coat pasta well. Remove from heat, divide pasta among 4 dishes and serve.
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