Fusilli Red Curry Sauce with Chicken

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

Fusilli with Thai Red Curry Sauce and Chicken is a vibrant and flavorful fusion dish that combines the comforting twisty pasta of Italian cuisine with the bold, spicy flavors of Thai red curry.

Prep Time:

30 minutes

Cook Time:

15 minutes

Servings:

1 

Ingredients :

• 1 ½ Cup. Red Lentil Fusilli, must be cooked 

• 2 Tbsp. Red Curry Paste. 

• 1 Tbsp. Vegetable Oil. 

• 1 Each. Chicken Breast, slice cut. 

• 2 Pieces. Kaffir Lime Leaves. 

• ½ Cup. Coconut Cream. 

• ¼ Cup. Cherry Tomatoes. Slice cut in haft 

• ¼ Cup. Basil. 

• 1 Tbsp. Ketchup, seasoning sour flavor. 

• Salt and Sugar, to taste 

• Parmesan Cheese grated, decolate 

Directions:

1. Sauté the curry paste: 

Heat vegetable oil in a pan over medium heat. Add the red curry paste and torn kaffir lime leaves. Stir until fragrant. 

2. Cook the chicken: 

Add the sliced chicken breast. Stir and cook until the chicken is fully done. 

3. Add coconut cream and seasonings: 

Pour in the coconut cream. Stir in salt, sugar, and ketchup. Mix well and let it simmer. 

4. Add vegetables and herbs: 

Add the cherry tomatoes and fresh basil leaves. Stir gently until everything is well combined and heated through. 

5. Garnish and serve: 

Serve hot. Garnish with extra fresh basil and a generous sprinkle of grated Parmesan cheese. 

Recipe Author:

Isara Luangsangroong