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A recipe for Thai Red Curry Chicken Pasta, it’s creamy, delicious, and oh so easy to make!
You need to add this recipe to your try-out recipe list. You will be so happy as you will enjoy an incredible lovely Thai Red Curry Pasta dish for dinner.
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Thai Red Curry Chicken Pasta
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Category: Poultry Recipes
Description
It’s creamy, delicious, and oh so easy to make! You need to add this recipe to your try out recipe list. You will be so happy as you will enjoy an incredible lovely Thai Red Curry Pasta dish for dinner.
Ingredients
- 5 chicken breasts cubed
- Salt and Pepper to taste,
- Ginger/Garlic Paste
- 1tsp lemon juice
- 2tsp Kashmiri masala
- 1tbl Amina’s chicken tikka marinade
- 1 med onion sliced
- 1/2 red pepper sliced
- 1/2 green pepper sliced
- 1/2 punnet baby marrow sliced
- 400ml fresh cream or 1 can coconut milk
- 1 tbsp of A Taste of Thai red curry paste
- 500g cooked penne pasta.
Instructions
- Marinade chicken with Tikka paste, salt & pepper, lemon juice, ginger/garlic paste, Kashmiri masala for 1 hr and keep it in the fridge.
- Fry chicken in oil for 10 minutes or so.
- Add onion, peppers, baby marrow and cook for 5-7 minutes and then add the cream, Thai red curry paste, and 1 tsp fish sauce (optional) or instead add salt to taste.
- Bring to a boil then simmer for 8-10 minutes until it thickened up slightly. Do not worry if not thickened totally as it will continue to thicken when cooled.
- Add sauce to prepared pasta and chicken.
- Garnish with chopped spring onion and chopped red chili.
- Super yummy, Enjoy.
- Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts? The opacity and rich taste of coconut milk is due to its high oil content, most of which is saturated fat.
- If you’re a fan of Thai curries (like this Thai Red Curry Chicken Pasta Dish) or any other Indian dishes like chicken tikka masala, coconut milk for sure will have to appear on your grocery list. Coconut milk adds a creamy richness and nutty, slightly sweet flavor to these wonderful curry dishes.
- Thai curry has a solid base of coconut milk, whereas Indian curry almost never uses coconut milk. While Indian food does sometimes call for coconut milk, cream, or yogurt are much more commonly used to enrich sauces. But rich, spicy, tomato sauces are also very common in Indian food.
- A Thai curry recipe packs a nutritional punch while being a very satisfying and fulfilling meal. Coconut oil and coconut milk are some of the few plant sources of lauric acid, also found in human breast milk, that enhance brain function and the immune system.
- If you wish to find out more about Lauric acid and its benefits, please read this article.
Notes
Prepared, tried, and tested Melenie Govender Pillay
Nutrition
- Serving Size: 1
- Calories: 2511
- Sugar: 23
- Sodium: 3384
- Fat: 165
- Saturated Fat: 94
- Unsaturated Fat: 59
- Trans Fat: 3
- Carbohydrates: 122
- Fiber: 9
- Protein: 140
- Cholesterol: 528
Some very interesting and insightful history of Thai Curry.
When you start searching the internet for any Thai Red Curry Chicken Pasta dish, you will be amazed to see the number of hits you will find. There are so many, that you just have to take a moment or (actually more) to do a search on Google by typing in ‘Thai Red Curry Chicken Pasta’ and start reading and browsing around. I got so sidetracked that this post eventually ended up taking way longer than usual, but oh, I am so happy I did investigate and read some other posts in the process.
Similar Recipes to this Thai Red Curry Chicken Pasta
Why not take a look and check out the Char-Grilled Thai Chili Chicken here on this blog?
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Sounds tasty! I avoid pasta but do love a good curry.
Justine, We do not use a lot of pasta, but once in a while as a treat, we do make it.