Creamy Coconut Curry Pasta Recipe

Today’s Special: Creamy Coconut Curry Pasta

Welcome, foodies! Today, I’m sharing a new recipe that combines the rich flavors of coconut curry with the comforting simplicity of pasta. This dish is perfect for a cozy night in or a dinner party with friends. Let’s dive into this unique and delicious recipe!

Ingredients:

• spaghetti – 200g
• coconut milk – 400ml
• curry powder – 2 tbsp
• broccoli florets – 150g
• cherry tomatoes – 200g
• onion – 1, chopped
• garlic – 3 cloves, minced
• ginger – 1-inch piece, grated
• vegetable broth – 250ml
• lime – 1, juiced
• fresh cilantro – for garnish

Kitchen Tools:

• large pot
• sauté pan
• wooden spoon
• chef’s knife

Start by cooking the spaghetti according to the package instructions in a large pot of salted water. In a sauté pan, heat some oil over medium heat and add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, then add the curry powder and cook for another minute.

Pour in the coconut milk and vegetable broth, stirring to combine. Let the mixture simmer for a few minutes before adding in the broccoli florets and cherry tomatoes. Allow the vegetables to cook until tender but still slightly crisp.

Once the pasta is cooked, drain it and add it to the curry sauce, tossing to coat evenly. Squeeze the lime juice over the dish and give it a final stir. Serve the creamy coconut curry pasta hot, garnished with fresh cilantro for a burst of freshness.

Tip:

For an extra touch of heat, sprinkle some red pepper flakes over the dish before serving. The slight kick will elevate the flavors of the creamy coconut curry pasta!

Approximate total weight of cooked dish: 1300g
Number of servings: 4
Average weight of one serving: 325g
Calorie count per serving: 400 calories (estimate)

I hope you give this creamy coconut curry pasta a try and enjoy it as much as I do! Feel free to customize the recipe with your favorite veggies or protein. Bon appétit!