Thai Red Curry Pasta mixes Thai and Italian flavors. This dish combines Thai red curry's richness with well cooked pasta.
This creamy coconut milk sauce with vibrant Thai herbs was a wonderful break from tomato-based pasta. Discover the odd and lovely world of fusion food!
Ingredient
– 8 ounces of your favorite pasta (240 g) such as linguine or spaghetti– 1 tablespoon vegetable oil– 1 onion finely chopped– 2 cloves garlic minced– 1 tablespoon red curry paste adjust to taste for spice level– 1 can 13.5 ounces coconut milk– 1 tablespoon sugar – 1 teaspoon fish sauce– 1 Lime (juice)– 1 red bell pepper thinly sliced– 1 carrot julienned– 1 cup broccoli floret– 1 cup baby corn halved– Salt and pepper to taste– Fresh cilantro and lime wedges for garnish
Direction
1
Follow the package directions to cook pasta. Drain and set aside.
In a big skillet or wok, heat vegetable oil on medium.
2
Add chopped onion and garlic and sauté until softened and aromatic. Stir in the red curry paste with the onions and garlic in the skillet.
3
Add coconut milk, soy sauce, and brown sugar. Stir the ingredients and boil for 2-3 minutes to blend flavors.
4
Add sliced bell peppers, julienned carrot, zucchini, broccoli florets, snap peas, and baby corn to the skillet. Cook the vegetables for 5-7 minutes until soft but crisp.
5
Salt and pepper the curry sauce to taste. Toss cooked pasta with curry sauce and vegetables in the skillet until coated.
6
Top Thai Curry Pasta with cilantro and lime wedges and serve hot.
Thai Curry Pasta is excellent! Add tofu, shrimp, or chicken to modify the dish.