Orzo Pasta with Curry and Chicken
Main Dishes • Author's
Description
This recipe was shared by a chef and co-owner of a popular café, John Smith.
Ingredients
- Carrot 0 lbs
- Onion 0 lbs
- Tamarind Paste 5 oz
- Coconut Milk 10 fl oz
- Cream 22% 10 fl oz
- Lemongrass 0 oz
- Kaffir Lime Leaves 0 oz
- Vegetable Oil 5 fl oz
- Orzo Pasta 20 oz
- Skin-On Chicken Breasts 1 piece
- Cilantro 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Cook the pasta according to the package instructions — about 6–7 minutes, then drain and cool under running water.
Step 2
Then take the carrot and onion, grate them on the finest grater, heat vegetable oil in a skillet, sauté the yellow curry paste, and add the resulting vegetable mixture.
Step 3
Add the kaffir lime leaves and a bruised stalk of lemongrass using the back of a knife. Simmer for 10 minutes over low heat, then add the cream and coconut milk, bringing it to a boil before reducing to the lowest heat. Continue to simmer for another 10 minutes. If the sauce is too thick, you can add a little water and bring it back to a boil.
Step 4
While the sauce simmers, in a second skillet, sauté the randomly chopped chicken fillet with a pinch of salt. Be careful not to overcook it — it's better to leave it slightly undercooked so it can finish cooking in the sauce later.
Step 5
Take the desired amount of cooked pasta, add curry sauce, sautéed chicken fillet, and a piece of butter. Mix everything well; the consistency should be similar to that of a very creamy risotto. Season with salt to taste.
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