Creamy Curry Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
200 grams of linguine
→ Vegetables
02 -
1 large onion
03 -
1 big carrot
04 -
1 small zucchini
05 -
1 whole red bell pepper
06 -
1 leek
→ Sauce and Seasonings
07 -
300 ml coconut milk
08 -
18 ml heavy cream
09 -
1-2 teaspoons of red curry paste
10 -
Curry powder (add as much as you want)
11 -
Salt (adjust to taste)
12 -
Pepper (add to your liking)
→ Garnish (optional)
13 -
Fresh cilantro (use as needed)
14 -
Chives (optional)
# Instructions:
01 -
Slice the carrot into thin sticks, dice up the onion, and cut the other vegetables into medium-sized pieces.
02 -
Bring a pot of salted water to a boil. Heat some olive oil in a skillet and sauté the carrot sticks and red bell pepper until they soften slightly. Then toss in the onion, the zucchini, and the leeks. Stir them occasionally while they cook, and season with a pinch of salt and pepper.
03 -
Once the water’s boiling, cook the linguine as per the directions on the package.
04 -
Pour the coconut milk and heavy cream into the skillet with your veggies. Stir everything together well, then mix in the red curry paste and curry powder. Taste it and tweak the salt and pepper however you like.
05 -
Strain the cooked pasta and toss it into the skillet with the veggie mixture and sauce. Combine everything thoroughly, then serve it up right away!
# Notes:
01 -
Go vegetarian by skipping the heavy cream.
02 -
Keep leftovers in the fridge for up to two days.
03 -
Works well reheated in the microwave.
04 -
Use fresh, seasonal veggies to mix it up.