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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Curry dishes are usually served over rice, but pasta is a delicious change. Ingredients:
1 14-ounce can light unsweetened coconut milk |
2 tablespoons thai red curry paste |
1 tablespoon minced peeled fresh ginger |
1 cup canned low-salt chicken broth |
1 tablespoon cornstarch |
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces |
2 tablespoons fish sauce (nam pla) |
2 tablespoons fresh lime juice |
1 small red bell pepper, chopped |
1 cup sliced green onions |
1 1/4 cups chopped fresh basil |
1 pound linguine |
2 cups small fresh broccoli florets (about 5 ounces) |
Directions:
1. Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
2. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
3. Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
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