Noob Cook Recipes



What's
New
Sambal Okra Stir-fry Recipe Beef Bulgogi Recipe Multigrain Rice Recipe Ssamjang Recipe Lady Finger with Sambal Belacan Dip Recipe Summer Rolls Recipe

Green Curry Pasta

   

Green Curry Pasta
Fushion food at its best – Green curry (chicken & prawns) with farfalle pasta

One of the reasons why I love green curry is because not only is it nice enjoyed with white rice, it is also nice with pasta as a one-dish meal. I basically boil some pasta, arrange them on a plate, and ladle green curry over the pasta. The curry as you can see is slightly more soupy than the usual green curry – the way I like it, when having it with pasta. I went to Bangkok in February this year and stuffed myself silly with the yummy and affordable Thai food there. Even though it’s been three months, I still miss Thai food a lot. This is one of the dishes which I enjoyed in Bangkok and so I tried to recreate it at home.

Green Curry Pasta

Ingredients
(Serve
s 2-3)
Basic recipe for green curry from my eariler recipe

– 4 tbsp green curry paste (I use R.S.T brand I bought at Bangkok’s JatuJak Market)
– 1 stalk lemongrass, cut to 2-inch lengths, make cuts all over to release favour
– 2 kaffir lime leaves (dried or fresh)
– 300g boneless chicken fillet, cut to bite sized chunks (see cooking note 1 below)
– 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
– 500ml water
– 100ml coconut milk
– 1 sprig of curry leaves
– 5 large prawns per person (head, shell and veins removed)
– 2 to 3 servings of pasta (I am using farfalle aka bow tie pasta here, about 80g per person)

Seasonings
– fish sauce (I used 2 tbsp)
– more green curry paste (if needed)
– chilli powder for spicier curry (optional)

Garnishing (optional)
– coriander
– large red chilli, sliced
– basil leaves

Green Curry Chicken
Ingredients – lemongrass, curry leaves, kaffir lime leaves, green curry pasta, coconut milk, fish sauce and chilli powder

Directions for Green Curry

1. In a heated wok or pan, dry fry the green curry paste, curry leaves, kaffir lime leaves and lemongrass for one minute.
2. Add water and bring to a boil. Add chicken pieces. Lower the heat and simmer the chicken for about 10 minutes till they are cooked.
3. Add frozen vegetables and prawns, bring to a boil again and cook for 2 minutes. Lower the heat and add coconut milk and basil leaves till the leaves are wilted. Add seasonings to taste according to your preference.

Assembling

1. In a large pot of water, add salt and bring water to a boil. Then cook pasta to al dente according to package instructions.
2. Drain pasta and arrange them in a deep serving plate. Ladle scoops of green curry and the ingredients over the pasta. Garnish with coriander, fresh basil and sliced chilli.

                                           

Leave a Comment





45 Responses to “Green Curry Pasta”

  1. 3hungrytummies — May 14, 2010 @ 2:29 pm

    Your green curry looks good :)
    I have had linguini with masaman beef too :)

    Reply

  2. Pei-Lin — May 17, 2010 @ 7:57 pm

    Yes, I’ve tried curries and even sweet sambal sauce with my pasta! Well, green curry? I think not yet … It’d be great if I ever get to try it … Hahaha! Now I’m stealing the idea from you!! This type of fusion … I guess it’s a REALLY Malaysian/Singaporean thing! These two countries are where East meets West!

    Reply

  3. HoppingHammy — May 19, 2010 @ 9:32 pm

    Wheeeee! I spot my favorite, punchi dotted napkins. :D As always, they go perfectly with your colorful pasta/veggie dishes. This meal looks amazing, I must add! I’ve never had curried food before.

    Reply