Thai Chicken Pasta
Pasta and Pizza • Thai
Description
Despite the abundance of ingredients, the pasta is prepared very quickly. Use linguine — they are less 'Europeanized' and lighter than regular spaghetti; these noodles are closer in texture to Thai cuisine.
Ingredients
- Red Curry Powder 3 teaspoons
- Coconut Milk 15 fl oz
- Grated Ginger Root 1 tablespoon
- Corn Starch 1 tablespoon
- Chicken Broth 1 cup
- Chicken fillet 15 oz
- Fish Oil 2 tablespoons
- Lime Juice 2 tablespoons
- Orange Bell Peppers 1 piece
- Scallions 0 oz
- Fresh basil leaves 0 oz
- Broccoli 5 oz
- Green Tagliatelle Pasta 15 oz
Step-by-Step Guide
Step 1
Prepare the fruits and vegetables before you start cooking, as you will need to use them quickly: grate the ginger, squeeze the juice of 1 lime into a small container, cut the pepper into small cubes, and finely chop the onion and basil. Prepare the chicken broth (it can be from a cube) and cut the chicken fillet into 1.3 cm cubes. Only then start cooking.
Step 2
In a saucepan or a high-sided skillet, mix the coconut milk, curry paste, and ginger. Keep on low heat for about 1–2 minutes.
Step 3
In a cup of broth, mix in the cornstarch, wait until it dissolves, then stir the broth into the saucepan. If you don't have cornstarch, you can substitute it with regular potato starch. Keep on medium heat for about 2–3 minutes, stirring, until slightly thickened.
Step 4
Add the diced chicken, fish sauce, and lime juice to the sauce. Cook for 2–3 minutes on medium heat until the chicken pieces are cooked through.
Step 5
Stir in the pepper, onion, and basil. Let it cook for another 2 minutes.
Step 6
In salted water, cook the linguine until al dente. 3 minutes before the pasta is done, add the broccoli florets to the pot. Cook for the remaining time, but do not overcook the pasta. Drain in a colander.
Step 7
Serve the linguine with broccoli, adding the sauce.
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