Coconut Curry Pasta
Combining two of my favorite cuisine this Coconut Curry Pasta dish brings together Italian pasta and seasonings with traditional Thai curry flavors.
Ingredients
- 5 Curry leaves
- 1 Pandan leaf
- 3 tbsp Olive oil
- 3 Cardamoms
- 1 Large onion (finely sliced)
- 2 tbsp Garlic (minced)
- ½ tsp Turmeric powder
- ½ tsp chili powder (more if you like it spicy)
- 1 tbsp Curry powder
- 2 tbsp Tomato paste
- 1 can Whole peeled tomatoes or 3 large tomatoes chopped
- 1 tbsp Sugar
- 1 cup Coconut milk
- 1 cup veggies (green peas, corn, peppers, etc.) more if you'd like
- 1 tsp Italian seasoning
- 16 oz (one box) Pasta (fusilli, penne, etc.)
- Salt to taste
Instructions
- Place a large wok over low-medium heat.
- Add olive oil, curry leaves, and pandan leaves to wok - cook until fragrant.
- dd cardamom, onion, garlic to wok, and cook until onions are soft.
- Add turmeric, chili powder, curry powder, tomato paste and cook on low-to-medium heat for 2 minutes.
- Add tomatoes, season with salt, and continue to cook on low-to-medium heat for 3 minutes or until the mixture is a thick paste-like consistency.
- Add coconut milk, sugar, and any additional salt.
- Add veggies and Italian seasoning. Simmer for 15 minutes until the mixture is reduced to a thick sauce and the color is slightly orange.
- While the sauce cooks, bring 4 cups of water to a boil. Add pasta to boiling water and cook 2-3 minutes.
- Pour sauce over the pasta and serve.
Notes
*This recipe is thanks to Island Smile
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