Noob Cook Recipes



What's
New
Snowskin Mooncakes Recipe Birthday Mee Sua (Longevity Noodles) Recipe Mum's Egg Mee Sua Recipe Traditional Baked Mooncakes Recipe Ottogi Korean Cheese Ramen Foochow Red Wine Mee Sua 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. MaryMoh — May 11, 2010 @ 1:16 am

    Green curry is my favourite. Looks very delicious with pasta. My family would love this.

    Reply

  2. lisaiscooking — May 11, 2010 @ 3:01 am

    Green curry with pasta sounds great, and the prawns look fantastic in this!

    Reply

  3. Juliana — May 11, 2010 @ 4:19 am

    Nice idea of serving curry with pasta…looks very tasty, like the mix of chicken and prawns :-)

    Reply

  4. kitchendelight — May 11, 2010 @ 9:32 am

    Innovative idea of curry and pasta!

    My hubby is not a curry person so I stopped cooking it but maybe I can try enticing him with your lovely photo! :D

    It’s actually chatuchak market. :P

    Reply

    • wiffy replied: — May 11th, 2010 @ 10:40 am

      The locals call it JatuJak. Chatuchak I believe is more used by tourists maybe because it’s easier for them to pronounce ;)

      Reply

  5. TasteHongKong — May 11, 2010 @ 12:40 pm

    You are not alone. I have got similar items back with me when visited Bangkok.
    This whole dish looks so pleasing, not to mention the creativity.

    Reply

    • wiffy replied: — May 15th, 2010 @ 9:39 pm

      hehe as foodies, we lug back lots of food for cooking on our overseas trips :P

      Reply

  6. ILikePaperCutting — May 11, 2010 @ 2:20 pm

    wow, I like to see pasta cook in their own favourite/ local way.

    Reply

  7. tigerfish — May 11, 2010 @ 3:23 pm

    I enjoy green curry too but quite surprisingly, I have not cooked it at home. What’s holding me back must be the green curry paste…..other than the one you get from BKK, which is a good brand? Blue elephant also – like your fish sauce brand?

    Reply

    • wiffy replied: — May 15th, 2010 @ 9:40 pm

      Actually I haven’t tried others, will let you know when I try a new brand, I’m on the look out too because my r.s.t stash is dwindling. The blue elephant fish sauce is quite nice but then again I’ve not tried other brands hehe

      Reply

  8. Katie — May 11, 2010 @ 4:31 pm

    I love the slices of chili in there – so delicious! The bow tie pasta gives it a nice twist too – great idea to serve the curry with that pasta instead of rice.

    Reply

    • wiffy replied: — May 15th, 2010 @ 9:41 pm

      I think the bow ties are really cute … gives a fun twist to this Thai delight.

      Reply

  9. Trissa — May 11, 2010 @ 7:10 pm

    Hi there! One of my ultimate comfort foods is green chicken curry on a bowl of steaming rice. There might be a new favourite for me on the horizon! This looks absolutely comforting.

    Reply

  10. What a lovely fusion dish, travelling gives inspiration to our cooking, isn’t it?

    Reply