Yellow Curry Pasta

This Yellow Curry Pasta combines the vibrant flavors of Thai yellow curry with the comforting texture of pasta, creating a unique and delicious dish. Perfect for a quick weeknight dinner, this dairy-free recipe is both satisfying and nourishing.

Ingredients

• Pasta (e.g., spaghetti or fettuccine) - 200 grams
• Coconut milk - 200 ml
• Yellow curry paste - 2 tablespoons
• Vegetable broth - 100 ml
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Snap peas - 100 grams
• Olive oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Fresh basil leaves - 10 leaves
• Lime (juiced) - 1 medium
• Salt - to taste
• Black pepper - to taste

Steps

1. 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 sauté for about 1 minute until fragrant.
3. Add the sliced bell pepper, julienned carrot, and snap peas to the skillet. Sauté for 5-7 minutes until the vegetables are tender.
4. Stir in the yellow curry paste and cook for another minute, allowing the flavors to meld.
5. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
6. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the curry sauce.
7. Season with lime juice, salt, and black pepper to taste. Cook for an additional 2 minutes to heat through.
8. Remove from heat and garnish with fresh basil leaves before serving.

Nutrition

• Calories: 480
• Protein: 10 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Coconut milk provides healthy fats and may improve heart health.
• The vegetables add essential vitamins, minerals, and fiber to the dish.

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