Tropical Fusion Delight

Introducing: Coconut Curry Pasta

Growing up in a tropical paradise, coconut was a staple ingredient in many of our family meals. Today, I’m excited to share a unique fusion recipe that combines the creaminess of coconut with the bold flavors of curry in a comforting pasta dish.

Ingredients:

• linguine (200g)
• coconut milk (400ml)
• curry powder (2 tbsp)
• chicken breast (300g, chopped)
• red bell pepper (1, sliced)
• onion (1, diced)
• garlic (3 cloves, minced)
• ginger (1-inch piece, grated)
• coconut oil (2 tbsp)
• salt and pepper to taste

Kitchen Tools:

• pot
• skillet
• wooden spoon
• chef’s knife
• cutting board

To start, cook the linguine according to the package instructions until al dente. In a skillet, heat the coconut oil over medium heat and sauté the onions, garlic, and ginger until fragrant. Add the chicken breast and cook until browned.

Next, stir in the red bell peppers and curry powder, allowing the flavors to meld together. Pour in the coconut milk and simmer until the sauce thickens slightly. Season with salt and pepper to taste.

Once the pasta is cooked, drain it and add it to the skillet with the coconut curry sauce. Toss everything together until the pasta is well coated.

Serve the coconut curry pasta hot, garnished with fresh cilantro and a squeeze of lime for an extra burst of flavor.

The total weight of the cooked dish is approximately 1200g, with 4 servings at 300g each. Each serving is around 450 calories.

One clever tip for this dish is to toast the curry powder in a dry skillet before adding it to the sauce. This will enhance the depth of flavor and aroma of the curry.

I hope you give this Coconut Curry Pasta recipe a try and make it your own with your favorite protein or veggies. Enjoy!