Thai Green Curry Chicken Pasta

Ingredients

• 300 g chicken breast
• 2 tbsp Thai green curry paste
• 400 ml coconut milk
• 180 g pasta (penne or linguine)
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar(optional)
• 2 tbsp fresh basil or cilantro(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, then reserve about 1/2 cup (120 ml) of pasta water and drain.

2. 2

   While the pasta cooks (about 15 minutes total prep), slice the chicken thinly. Mince the garlic and grate the ginger.

3. 3

   Heat a large skillet over medium heat. Add the green curry paste and stir for 30–60 seconds until fragrant. Add garlic and ginger and stir for 15–30 seconds.

4. 4

   Add coconut milk and bring to a gentle simmer. Add chicken and cook until cooked through and tender, about 10–12 minutes (part of the 20 minutes cook time).

5. 5

   Add drained pasta to the curry and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in fish sauce, lime juice, and (if using) brown sugar. Simmer 1–2 minutes to meld flavors.

6. 6

   Turn off heat and stir in basil/cilantro if using. Serve immediately.