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Red Thai Curry Pasta




Red Thai Curry Pasta:

If I could eat one thing for the rest of my life it would be pasta, Why? Because carbs are life.


This Red Thai Curry Pasta brings two of my favorite dishes together. While pasta is something that I could eat daily, the colors, spices, and textures of Thai cuisine remind me so much of Indian food.  This is a very delicious yet simple recipe to put together. With a prep time of 30 minutes, it is perfect for a weeknight dinner. Also makes enough for lunch the next day!




I have found by using the coconut milk it makes the sauce very creamy, which can help cut through some of the spiciness. I love all the veggies in this dish because they add the perfect amount of crunch.



This recipe is father-in-law approved, and he doesn’t like pasta at all. Hope you guys enjoy this as much as I did. Be sure to share with me how you liked the dish.



As always, stay happy and stay hungry!


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 People


Ingredients:

· 1 box of pasta ( I used cavatappi)

· 1 onion, sliced

· 2 cloves garlic, sliced

· 1 inch ginger, sliced (optional)

· 1 red bell pepper, sliced

· 1 green bell pepper, sliced

· 2-3 Thai chili’s, diced (optional)

· 2 cans coconut milk

· 2 tbs red Thai curry paste

· 1 tbs coconut oil

· 1 tsp red chili powder

· Salt to taste

· 1 lime

· Handful of Thai basil (optional)

· 3-4 stalks of green onions chopped, for garnish


Direction:

1. Cook pasta according to package direction.

2. In a large bowl mix the coconut milk and 1 tbs red Thai curry paste, set-aside until ready to use. ( I used a hand mixer to blend everything)

3. Heat a large skillet or pan on medium heat. Add coconut oil once the pan is hot, add onions, garlic, and ginger if using, cook for about 1 minute. Then add the peppers, and Thai chili’s, cook for about 2-3 minutes stirring constantly.

4. Add the remaining Thai curry paste, cook for about 30 seconds. Until it sticks to all the vegetables.

5. Add the coconut milk and Thai curry paste mixture, salt, red chili powder, and the Thai basil. Bring it to a low boil. Then add the cooked pasta, cook for additional 5-6 minutes or until the consistency of the sauce thickens.

6. Top it off with the green onions and squeeze a lime on top, serve hot, and enjoy!!


Notes: I got my red Thai curry paste from a local Asian market, but it is readily available at any grocery store in the international aisle. You can add any vegetables that you like to this dish.

If cavatappi pasta is not available, or you are not a fan, other pastas that may work well as substitutes are rotini, penne, and rigatoni it will taste just as yummy.

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