Thai Green Curry Pasta

by Sala @ Veggie Belly on August 27, 2008

Pasta is so versatile; really, it shouldn’t be restricted to Italian cooking. I love pasta with mustard seeds, cumin, turmeric, chili and cilantro – Indian style. I even had a pasta desert in someones house a long time ago – it was pasta cooked with sugar and coconut!

Ok, so the sweet pasta wasn’t exactly good. But I dont think i’ll ever stop experimenting with pasta.

And what better way to enjoy a rainy, cold weekend than to watch movies with a steaming bowl of pasta shells with creamy, flavor packed green curry.

Pasta Shells – 1/2 box
Coconut Milk – 1 can
Thai Green Curry Paste – 3-4 tbsp, I use Thai Kitchen Green Curry paste.
Peanut Butter – 1 tbsp
Soy Sauce – 2 tbsp
Sriracha or chili paste – 1 tbsp, optional
Onion – 1 small, diced
Garlic – 3 cloves, chopped
Ginger – 1 tsp minced
Mushroom – 1 box, sliced
Carrot – 1/2 large carrot chopped
Cilantro – chopped, for garnish

Boil the pasta till al dente. In the last 1 minute of cooking, add the carrots to the pasta water and boil. Reserve 1/4 cup of the pasta water. Drain the shells and carrots.

To the coconut milk, add the green curry paste, peanut butter, soy sauce and sriracha. Mix well.

Heat a pan and add some oil. To the oil, add the onion, garlic and ginger, saute till onions are translucent. Then add the mushrooms and saute on high for 3 minutes. Pour the coconut milk-green curry mixture over the mushrooms. Then add the reserved pasta water. Let it come to a boil. Then reduce heat and simmer 5 minutes. Taste and adjust salt.

To serve, pour the green curry over pasta and carrots. Garnish with chopped cilantro or scallions.

Peas, baby corn, broccoli or bamboo shoots will also work very well in this recipe.

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