Thai Red Curry Pasta

Thai Red Curry Pasta is a delicious fusion dish that combines the creamy, aromatic flavors of Thai red curry with the comforting texture of pasta. This vibrant vegan dish is not only easy to prepare but also filled with nutrients and bursting with flavor.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Coconut milk - 400 ml
• Thai red curry paste - 3 tablespoons
• Bell pepper (sliced) - 1 medium (150 grams)
• Carrot (julienned) - 1 medium (70 grams)
• Snap peas - 100 grams
• Spinach - 100 grams
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh basil leaves - 10 grams
• Cilantro (fresh) - 10 grams
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste

Steps

1. Cook the pasta 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 grated ginger, sautéing for about 1 minute until fragrant.
3. Stir in the Thai red curry paste and cook for another minute, allowing the paste to bloom.
4. Pour in the coconut milk, mix well, and bring to a gentle simmer.
5. Add the sliced bell pepper, julienned carrot, and snap peas. Cook for about 5-7 minutes until the vegetables are tender but still crisp.
6. Stir in the spinach, soy sauce, and lime juice, cooking until the spinach has wilted.
7. Add the cooked pasta to the skillet and toss everything together until well combined. Season with salt to taste.
8. Serve hot, garnished with fresh basil and cilantro.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 72 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• Contains healthy fats from coconut milk, which can aid in nutrient absorption.

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