Creamy Thai Coconut Curry Pasta

Ingredients

• 200 g Pasta (penne or linguine)
• 1 cup (240 ml) Coconut milk (canned, full-fat)
• 1/2 cup (120 ml) Vegetable broth
• 1 tbsp Red curry paste
• 1 tbsp Soy sauce
• 1 tsp Brown sugar(optional)
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 1 medium Bell pepper (sliced)
• 150 g Mushrooms (sliced)
• 1 tbsp Lime juice
• 1 tbsp Neutral oil (for sautéing)
• 2 tbsp Fresh cilantro (chopped)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks (about 10 minutes prep), slice the bell pepper and mushrooms; mince the garlic and grate the ginger.

3. 3

   Heat oil in a large pan over medium heat. Sauté garlic and ginger for 30 seconds, then add mushrooms and cook until they release moisture and start to brown, about 5 minutes.

4. 4

   Add bell pepper and cook 2–3 minutes. Stir in red curry paste and cook 30–60 seconds until fragrant.

5. 5

   Pour in coconut milk and vegetable broth, then add soy sauce and (if using) brown sugar. Simmer gently 5 minutes, stirring occasionally.

6. 6

   Add drained pasta to the sauce. Toss to coat, loosening with a splash of reserved pasta water as needed. Turn off heat and stir in lime juice. Serve topped with cilantro if desired.