Creamy Coconut Red Curry Pasta Fusion
Creamy Coconut Red Curry Pasta Fusion
ingredients
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- 1 tablespoon lime juice
- 1/2 cup heavy cream
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- 12 oz pasta of choice
steps
- 1.
Cook the pasta according to package instructions; drain and set aside.
- 2.
In a large skillet, heat olive oil over medium heat.
- 3.
Add chopped onion and sauté until translucent, about 5 minutes.
- 4.
Stir in garlic and bell pepper, cooking for an additional 3-4 minutes until softened.
- 5.
Add cherry tomatoes and cook until they start to burst, about 3 minutes.
- 6.
In a separate bowl, mix coconut milk, heavy cream, and red curry paste until well combined.
- 7.
Pour the creamy curry mixture into the skillet and stir to incorporate all the vegetables.
- 8.
Add soy sauce, honey, and lime juice. Simmer for 5-7 minutes until the sauce thickens slightly.
- 9.
Season with salt and pepper to taste.
- 10.
Toss the cooked pasta with the sauce until well-coated.
- 11.
Serve hot, garnished with fresh cilantro for an extra touch of flavor.
