Pasta with Red Curry

Pasta with Red Curry is a delightful fusion dish that combines the rich, aromatic flavors of Thai red curry with the comfort of pasta. This unique recipe brings a vibrant and spicy twist to traditional Italian cuisine, perfect for adventurous food lovers.

Ingredients

• Pasta (spaghetti or fettuccine) - 200 grams
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Vegetable oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Red bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Baby spinach - 50 grams
• Fresh basil leaves - a handful
• Lime juice - 1 tablespoon
• Soy sauce (or Tamari for gluten-free) - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
4. Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.
5. Add the sliced red bell pepper and julienned carrot, cooking for about 5-7 minutes until vegetables are tender.
6. Stir in the baby spinach and cook until wilted, about 2 minutes.
7. Add the cooked pasta to the skillet, along with lime juice, soy sauce, salt, and pepper. Toss everything together to coat the pasta in the sauce.
8. Remove from heat and garnish with fresh basil leaves before serving.

Nutrition

• Calories: 550
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 16 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and coconut milk.
• Provides healthy fats from coconut milk, promoting heart health.

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