Curry Chicken Pasta

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Ingredients

4 servings

250 g Makfa spinach spaghetti

1 shallot bulb

2 tbsp seed-oil

1 tbsp grated ginger root

400 ml (1 can) coconut milk

300 g chicken fillet

150 ml chicken stock

2 tsp fish sauce

1 tbsp sugar

150 g broccoli

1 carrot

1/2 red bell pepper and 1/2 yellow bell pepper

2-3 sprigs of cilantro

salt

For curry paste:

3 tbsp red curry paste

1 tbsp peanut butter

1/2 tsp ground coriander

1/4 tsp ground cumin

Cooking
time 425 minutes

Additional properties For kids

Cooking

1. Boil spaghetti in slightly salted water for 9 minutes according to the instructions on the packaging to al dente perfection. Get it in a colander. Mix all the ingredients for the curry paste together.

2. Peel and mince onion. Heat 1 tbsp of seed-oil in a deep saucepan and saute onion for 3-4 minutes until translucent. Add ginger and smother for 1-2 minutes. Whisk in 100 ml coconut milk and warm the mixture through.

3. Cut chicken into thin slices, place them in the saucepan and saute for 2-3 minutes. Then add the rest of coconut milk, stock, fish sauce and sugar. Cook for 7-10 minutes. Add some salt in the end. Add pasta and curry paste, heat for a couple of minutes.

4. Divide broccoli into small florets. Peel carrot and pepper and slice them into thin strips. Heat the remaining olive oil in the skillet and fry vegetables for 3-5 minutes, stirring. Add salt to taste.

5. Place pasta in a serving dish and top it with vegetables. Sprinkle with chopped cilantro and serve.

Cuisine Middle East cuisine

Dish type

Entrees