Today I made a very tasty and creamy pasta with a coconut chicken curry sauce. When I used to live in Sweden, me and my girlfriends used to do this dish often and loved it. It is perfect comfort food when you want something creamy but not a heavy dish. I do this dish often when I am alone and want something quick yet creamy and very delicious. I have read online that this dish might sound weird and a bit of a cultural clash with the pasta and curry sauce. But I find it very well complemented and the coconut milk makes it creamy and gives it a nice round curry taste reducing the strong curry flavour.
When family came for a visit yesterday, we went for a nice picnic in the park. We needed to do something quick, so I made my fast food pizzas. We bought 4 pizza bases and for the topping I used, squash, paprika, mushrooms, tomatoes, chicken and onions. It was delicious!
So for today, I had some diced chicken leftover from yesterday and decided to make this creamy pasta with curry sauce. The recipe is easy to make and it doesn't require much time to prepare and cook.
500 g pasta of choice (I used twist pasta)
3 chicken breasts, diced
2 table spoons vegetable oil
1 red bell pepper, diced
3 small scallions (any onion can be used instead), chopped
1/4 cup of sweet corn
1 can of coconut milk, 400 ml
1 table spoon curry powder
2 tea spoons thai red curry paste (Sainsbury's)
1- Start by cooking the pasta according to the instructions on the package.
2- Heat 2 table spoons of vegetable oil in a big pan and add the diced chicken and let it cook until golden brown. Add the squash, bell pepper, sweet corn, scallions and curry powder and fry everything together on medium heat until evenly cooked.
3- Add the coconut milk and thai red curry paste and let it simmer for 15-20 minutes until the curry sauce has reduced a little to a creamy and thick consistence.
4- Serve the curry sauce with the pasta.