Pasta with Coconut Milk

Pasta with Coconut Milk is a delightful fusion dish that combines the creamy richness of coconut milk with aromatic Thai spices and fresh ingredients. This Halal recipe offers a comforting yet exotic taste experience, perfect for a quick weeknight dinner.

Ingredients

• Spaghetti - 150 grams
• Coconut milk - 400 ml
• Garlic - 3 cloves, minced
• Red bell pepper - 1, sliced
• Carrot - 1 medium, julienned
• Green peas - 100 grams, frozen or fresh
• Thai red curry paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh basil - a handful, chopped
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Cook spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add sliced red bell pepper and julienned carrot to the skillet. Sauté for 3-4 minutes until they start to soften.
4. Stir in the Thai red curry paste and cook for another minute, mixing well with the vegetables.
5. Pour in the coconut milk and soy sauce, mixing until the curry paste is fully dissolved. Bring to a gentle simmer.
6. Add green peas and cooked spaghetti to the skillet. Toss to combine, heating everything through for about 2-3 minutes.
7. Remove from heat and stir in lime juice and chopped basil. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional basil if desired.

Nutrition

• Calories: 550
• Protein: 10 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Coconut milk provides healthy fats that can help improve heart health.
• The inclusion of vegetables adds essential vitamins and minerals, contributing to overall well-being.

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