Curry Pasta
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.
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Ingredients
- 16 ounces fettuccine
- 2 tablespoons cooking oil
- 6 garlic cloves (minced)
- 2 tablespoon grated or minced ginger
- ½ teaspoon crushed red pepper flakes
- 2 tablespoon soy sauce
- 2 tablespoon curry paste
- 4 teaspoon curry powder
- 1 teaspoon lime juice
- 1 13.6 ounce can full-fat canned coconut milk
Instructions
- Cook pasta, according to package directions, to al denté. Reserve ½ cup of pasta water, drain and set aside.
- Heat cooking oil over medium heat, to the empty pasta pot.
- Add garlic, ginger and crushed red pepper flakes, sauté until garlic is fragrant, or about a minute.
- Whisk in remaining ingredients until well combined then return pasta to the pot, stirring until pasta is well coated in sauce.
- Garnish with chopped fresh cilantro or sliced green onions (or both) before serving.
Nutrition
Calories: 366kcal Carbohydrates: 44g Protein: 10g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Trans Fat: 0.05g Cholesterol: 48mg Sodium: 273mg Potassium: 297mg Fiber: 3g Sugar: 2g Vitamin A: 673IU Vitamin C: 2mg Calcium: 45mg Iron: 3mg