Coconut Curry Pasta

Coconut Curry Pasta is a delightful fusion dish that combines the rich flavors of Thai curry with the comforting texture of pasta. This vegetarian dish is vibrant and aromatic, making it a perfect option for a quick yet satisfying meal.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable broth - 200 ml
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Zucchini (sliced) - 1 medium
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh cilantro (chopped) - for garnish
• Salt - to taste
• Olive oil - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced bell pepper, carrot, and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables are tender.
4. Stir in the red curry paste and cook for another minute, allowing the spices to meld with the vegetables.
5. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Add the cooked pasta to the skillet, along with the soy sauce and lime juice. Toss everything together until the pasta is well coated and heated through, about 2-3 minutes.
7. Season with salt to taste and remove from heat.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 600
• Protein: 12 g
• Carbs: 80 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 27 g
• Saturated Fat: 23 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, which can support heart health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall well-being.

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