Thai Red Curry Pasta
This Red Curry Pasta recipe brings together the spicy flavors of Thai red curry with the comfort of Italian pasta, creating a fusion dish that's perfect for anyone looking to try something new. This recipe is a personal favorite because it's easy, quick, and offers a unique twist on traditional pasta. Whether you're a fan of bold flavors or just in need of a quick dinner idea, this dish will satisfy your cravings and spice up your meal routine.
Ingredients
- 1 pound rigatoni
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 onion minced
- 4 garlic cloves minced
- 1 red bell pepper minced
- 4 carrots minced
- 3 Tablespoons red curry paste
- 13.5 ounces (1 can) full fat coconut milk
- ΒΌ cup tomato-basil sauce
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the box for al dente.
- While the pasta cooks, heat the oil in a large pan over medium-high heat. When hot, add the pork and cook until browned and crumbly, about 5 minutes.
- Add in the onion, garlic, bell pepper, carrots, and red curry paste. Cook 4-5 minutes, until the vegetables are soft and fragrant.
- Stir in the coconut milk and tomato sauce. Simmer for 10 minutes, or until the pasta is ready.
- Add the pasta to the sauce. Thin the sauce with pasta water, if desired.
Nutrition
Serving: 1servingCalories: 503kcalCarbohydrates: 50gProtein: 19gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 41mgSodium: 79mgPotassium: 562mgFiber: 4gSugar: 5gVitamin A: 6475IUVitamin C: 24mgCalcium: 55mgIron: 3mg
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