Chicken Curry Pasta
Thai meets Italian in this soothing and spicy Chicken Curry Pasta recipe, inspired by one of my most popular recipes (a curry gnocchi). It's comfort food that's super fast and easy to whip together. It's also dairy-free and easily gluten-free.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet
- 1 colandar to drain the pasta
- 1 sharp knife or kitchen scissors
Ingredients
- 1/2 pound chicken breast meat (cubed)
- 2 Tbsp olive oil
- 1/2 onion (chopped)
- 1 clove garlic (minced)
- 1/2 cup water (for poaching the chicken)
- 8 oz. penne pasta (or similar pasta)
- 2 1/2 Tbsp red thai curry paste
- 1 can coconut milk (regular, full fat) (about 13 1/2 oz; 400 ml)
- 1 tsp sugar
- 1 tsp gluten-free soy sauce
- salt and pepper to taste
- Thai basil to garnish (can use regular basil instead)
- scallions to garnish
Instructions
- Bring a pot of salted water to a boil
- While you're waiting for the pot to boil, cut up 1/2 pound of chicken into small cubes, chop the onions and mince the 1 garlic clove. If you'll be using scallions to garnish, chop up a 1-3 Tbsp (as you prefer) and set aside.
- Then, in a large skillet on medium-high heat saute the onions, minced garlic and chicken in 2 Tbsp olive oil for 2-3 minutes
- Add 1/2 cup of water
- Bring to a simmer (just below boiling, where you see small, gentle bubbles rising to the surface, rather than a full rolling boil); reduce the heat to a medium-low setting and cook 10 additional minutes or until the chicken is cooked through and an internal temperature of 165 degres F is reached.
- Add your pasta to your boiling water and cook as instructed on the pasta packaging
- When the chicken is cooked, add the full can of coconut milk, 2 1/2 Tbsp of curry paste, 1 tsp sugar, 1 tsp soy sauce and stir.
- Add 2 1/2 Tbsp of cornstarch and whisk to blend well (this will thicken your sauce, but it will still be a bit thin).
- Drain your pasta when it's done.
- Add the pasta to your skillet, stir and make sure the pasta is coated. Turn the heat to low and let it sit together for a few minutes then stir and mix well again.
- Add salt and pepper to taste.
- Spoon into bowls, add fresh, chopped scallions and/or Thai basil ... dig in and enjoy!
Notes
If you want this to be less spicy, use just 2 Tbsp of the red thai paste; or 3 Tbsp if you like more spice!
The sauce will be a little thin. That's ok. Use a spoon and make sure you don't miss a drop! :)
© Kitchen Gone Rogue. www.kitchengonerogue.com
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Nutrition
Calories: 547kcalCarbohydrates: 48gProtein: 22gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 36mgSodium: 168mgPotassium: 573mgFiber: 2gSugar: 4gVitamin A: 1494IUVitamin C: 4mgCalcium: 51mgIron: 4mg
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