Description
This coocnut curry chicken pasta has such gorgeous, warm flavor with a silky sauce and lots of vegetables for a complete and simpel meal!
Ingredients
- 1 dash Olive Oil
- 5 whole Boneless Skinless Chicken Thighs, Diced Small
- 3-¼ teaspoons Yellow Curry Powder, Divided
- 2 pinches Salt, Divided
- 5 ounces, weight Cremini Mushrooms, Thinly Sliced
- ½ Red Bell Pepper, Diced Small
- 1 whole Tomato, Diced Small
- ¼ ounces, weight Fresh Lemongrass, Finally Chopped
- 1 Tablespoon Garam Masala
- 1 Tablespoon Red Chili Paste
- 1 can (14 Oz. Size) Coconut Milk
- 1 cup Chicken Stock
- 1 pound Medium Pasta Shells
Preparation
Heat olive oil in a large skillet with deep sides over medium high heat. Season chicken with 1/4 teaspoon curry powder and a big pinch of salt, then brown it in the pan for about 3–4 minutes. It should get cooked through and just start to develop a little color on the outside. Remove it to a plate. Add mushrooms, red pepper, tomato and lemongrass. Let them soften and get fragrant for a few minutes, then stir in remaining curry powder, another pinch of salt, garam masala and chili paste. Let that cook together for another minute, then pour in coconut milk and chicken stock.
Return chicken to the pan and bring it to a low boil. Reduce it to a simmer and let it bubble for 15–20 minutes. In the meantime, get a big pot of water on to boil for the pasta and salt it generously. Cook shells until tender, about 8–10 minutes. The sauce should be done by this point.
Drain pasta and stir it into the pan with the sauce. Toss it all together thoroughly off heat and serve immediately! Enjoy!
