Description
This easy curry pasta is made with coconut milk infused with garlic, ginger, soy sauce, and Thai green curry paste. It’s a unique and velvety pasta sauce that’s a vibrant fusion of flavors, plus it’s meatless meal that’s easy-to-make.
Ingredients
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16 ounces fettuccine
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2 tablespoons cooking oil
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6 garlic cloves, minced
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2 tablespoon grated or minced ginger
- ½ teaspoon crushed red pepper flakes
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2 tablespoon soy sauce
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2 tablespoon curry paste
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4 teaspoon curry powder
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1 teaspoon lime juice
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1 13.6 ounce can full-fat canned coconut milk
Instructions
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Cook pasta, according to package directions, to al denté. Reserve ½ cup of pasta water, drain and set aside.
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Heat cooking oil over medium heat, to the empty pasta pot.
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Add garlic, ginger and crushed red pepper flakes, sauté until garlic is fragrant, or about a minute.
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Whisk in remaining ingredients until well combined then return pasta to the pot, stirring until pasta is well coated in sauce.
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Garnish with chopped fresh cilantro or sliced green onions (or both) before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Fettuccine
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 348
- Sugar: 2.1 g
- Sodium: 206.4 mg
- Fat: 14.4 g
- Saturated Fat: 9.2 g
- Carbohydrates: 46.5 g
- Fiber: 2.7 g
- Protein: 9.2 g
- Cholesterol: 0 mg
