Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
A Thai-Italian fusion that combines tender chicken and comforting fusilli with a creamy Thai red curry sauce. A simple way to bring Thai flavor to a familiar pasta dish.
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
1
Ingredients :
1 Tbsp vegetable oil
2 Tbsp Honest Bowl Red Curry Paste
1 chicken breast, sliced
1 ½ cups cooked red lentil fusilli
½ cup coconut milk
¼ cup cherry tomatoes, halved
2 kaffir lime leaves (makrut lime leaves), torn
1 Tbsp ketchup (for a hint of tanginess)
¼ cup fresh basil leaves
Salt and sugar to taste
Grated Parmesan cheese and extra basil (for garnish)
Directions:
1. Cook the Curry Paste:
Heat the vegetable oil in a pan over medium heat. Add the Honest Bowl Red Curry Paste and torn kaffir lime leaves. Stir-fry for 1 minute, until fragrant.
2. Cook the Chicken:
Add the sliced chicken breast. Stir and cook until the chicken is fully cooked and coated in the curry paste.
3. Make the Sauce:
Pour in the coconut milk and stir to combine. Add the ketchup. Season with salt and sugar to taste. Let the sauce simmer gently for a few minutes.
4. Add the Pasta & Serve:
Add the cherry tomatoes, fresh basil, and cooked fusilli. Toss until the pasta and vegetables are heated through and coated in the sauce. Serve hot with extra basil and grated Parmesan.
Recipe Author:
Isara Luangsangroong