Description
This fusion dish is a comforting and unique meal combining creamy coconut milk and aromatic curry sauce with pasta.
Ingredients
Scale
- 10.5 ounces penne pasta
- 2 cups cooked chicken, diced
- 13.5 fluid ounces coconut milk
- 2 tablespoons mild curry paste
- 1 cup frozen peas
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Once the water is boiling, add the penne pasta and cook it according to the package instructions until it reaches a perfect al dente texture. This usually takes around 9 to 11 minutes. Once cooked, carefully drain the pasta using a colander and set it aside.
- While your pasta cooks, it’s time to create the mild curry sauce. In a medium saucepan over medium heat, combine the creamy coconut milk with the mild curry paste. Stir this mixture consistently to ensure it heats evenly and becomes smooth. Allow it to simmer for about 3-5 minutes until the mixture is hot and fragrant.
- Add the diced, cooked chicken to the saucepan, followed by the frozen peas. Stir everything together and simmer for another 3-5 minutes until the chicken is hot, and the peas are tender.
- Gently fold the cooked penne pasta into the sauce mixture, tossing everything thoroughly so that every piece of pasta is coated in the creamy curry sauce. Once combined, remove from heat.
Notes
Ensure to taste and adjust the spice levels as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 per serving
- Sodium: 350mg
- Protein: 28g