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Green Curry Pasta
Fushion food at its best – Green curry (chicken & prawns) with farfalle pasta
One of the reasons why I love green curry is because not only is it nice enjoyed with white rice, it is also nice with pasta as a one-dish meal. I basically boil some pasta, arrange them on a plate, and ladle green curry over the pasta. The curry as you can see is slightly more soupy than the usual green curry – the way I like it, when having it with pasta. I went to Bangkok in February this year and stuffed myself silly with the yummy and affordable Thai food there. Even though it’s been three months, I still miss Thai food a lot. This is one of the dishes which I enjoyed in Bangkok and so I tried to recreate it at home.
Ingredients
(Serves 2-3)
Basic recipe for green curry from my eariler recipe– 4 tbsp green curry paste (I use R.S.T brand I bought at Bangkok’s JatuJak Market)
– 1 stalk lemongrass, cut to 2-inch lengths, make cuts all over to release favour
– 2 kaffir lime leaves (dried or fresh)
– 300g boneless chicken fillet, cut to bite sized chunks (see cooking note 1 below)
– 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
– 500ml water
– 100ml coconut milk
– 1 sprig of curry leaves
– 5 large prawns per person (head, shell and veins removed)
– 2 to 3 servings of pasta (I am using farfalle aka bow tie pasta here, about 80g per person)Seasonings
– fish sauce (I used 2 tbsp)
– more green curry paste (if needed)
– chilli powder for spicier curry (optional)Garnishing (optional)
– coriander
– large red chilli, sliced
– basil leaves
Ingredients – lemongrass, curry leaves, kaffir lime leaves, green curry pasta, coconut milk, fish sauce and chilli powderDirections for Green Curry
1. In a heated wok or pan, dry fry the green curry paste, curry leaves, kaffir lime leaves and lemongrass for one minute.
2. Add water and bring to a boil. Add chicken pieces. Lower the heat and simmer the chicken for about 10 minutes till they are cooked.
3. Add frozen vegetables and prawns, bring to a boil again and cook for 2 minutes. Lower the heat and add coconut milk and basil leaves till the leaves are wilted. Add seasonings to taste according to your preference.Assembling
1. In a large pot of water, add salt and bring water to a boil. Then cook pasta to al dente according to package instructions.
2. Drain pasta and arrange them in a deep serving plate. Ladle scoops of green curry and the ingredients over the pasta. Garnish with coriander, fresh basil and sliced chilli.
Delicious! I love this idea!
Hehehe the Ayam Brand Coconut Milk brand – I totally use that. Interesting dish – have only ever had it with rice before.
I smelled the goodness Here :D
Love curried pasta. I normally just fry with the paste. Yours looks so creamy and delicious!
Nice! now that there is trim coconut milk! This is a great idea for mid week meals- and adding pasta is a nice touch.
when I see the word “trim” it was totally sold though I wonder how much less fat it really is … never mind, I love to bluff myself :p
I never had green curry Wiffy! But this looks so yummy! I love that you made it with pasta! :lol: Just my type of dish.
you know what, whenever I make pasta dishes, I always think of you!
What an excellent fusion dish. Bringing Italian and Thai classics together in one dish. Well done!
great dish…two worlds both add great flavor
sweetlife
oh yums! i always love fusion pastaaaaa~ brilliant idea!
What a great fusion dish! I looked through your pasta posts, and I must say you’re definitely very experimental & adventurous in your pasta palate! I’m a huge pasta fan, so I’ll be trying my way through your recipes :)
thank you! hope you like them when you try out the recipes :)