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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