Coconut Curry Fettuccine

Coconut Curry Fettuccine is a vibrant and creamy dish that combines the rich flavors of Thai coconut curry with al dente fettuccine pasta. This vegetarian delight is both comforting and exotic, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Fettuccine - 200 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Broccoli florets - 100 grams
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil leaves - a handful
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Stir in the red curry paste and cook for another minute to release its flavors.
4. Add the sliced bell pepper, julienned carrot, and broccoli florets to the pan. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
5. Pour in the coconut milk and soy sauce, stirring to combine. Bring to a gentle simmer and cook for 5 minutes.
6. Add the cooked fettuccine to the pan, tossing gently to coat the pasta in the coconut curry sauce.
7. Stir in lime juice and fresh basil, adjusting seasoning with salt and black pepper to taste.
8. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 550
• Protein: 12 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from the vegetables.
• High in healthy fats from coconut milk.

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