Description

Have you ever thought of adding pasta to your Thai green curry? It gives the pasta a vibrant and delicious flavor! If you have store-bought green curry paste, it’s really easy and quick to make. Try it!

Instructions

You can use any pasta of your choice for this dish. I used Cellentani pasta
Take 5 quarts (approx. 5 L) of water in a pot and add 1 tablespoon of salt to it
Give it a quick stir and bring it to a boil.

Add the pasta in and cook it till it’s 90% done (al dente). (The cook time should be mentioned on the package)
Drain the pasta water
Sprinkle a little oil so they don’t stick to each other. Set it aside

Set a pan on medium heat and add 2 tablespoons of oil
Add garlic, add ginger and stir fry for 30 seconds
Add carrots and broccoli florets and stir fry for another 30 seconds

Add corn kernels and give it a quick stir
Add coconut milk and add the stock cubes. If the stock cube is very salty use only one. You can also substitute stock cubes with soy sauce
Place the lid on for approximately five minutes

Add bell peppers and half the coriander leaves
Mix some coconut milk into the green curry paste so it doesn’t form lumps
Add it in and mix thoroughly

Add pre-boiled pasta and mix well
Place the lid on for two minutes
Add lime zest and fresh lime juice. If you have Kaffir lime leaves, you need not use lime zest

Garnish with the remaining coriander leaves and chopped spring onion greens
Check for salt and add more if needed. If it’s too salty you can add some milk

Notes

Save some of the pasta water before you drain it. You may need that to thin out the pasta if you wish

If you want your pasta to be more soupy just add more coconut milk or normal milk.
Make it tastier by adding eggplant and basil leaves!
Add some chicken or shrimp to make it even better!

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