I was surfing around on the internet the other day and I chanced upon this really interesting recipe. 

Working on the idea along the lines of an Asian Alfredo sauce, this recipe combines Thai red curry paste with coconut milk to make a creamy sauce that coats the pasta. 

I really liked this idea so today I decided to cook this dish.

And what a gorgeous dish it was!

The chicken was fantastically tasty, and all I had to do was to coat them with Thai red curry paste and coconut milk before pan-frying them.

The remaining curry paste and milk were then used to cook the sauce. There was no wastage – I really hate it when I only need a tiny bit of curry paste or coconut milk and have to think of a way to use up what’s left.

This is a great option for those who are lactose intolerant since the recipe does not contain cream or milk. It is definitely a fusion dish, and one that is really yummy!

I ordered the chicken from Purely Fresh Online grocery store. Since Purely Fresh owns and manages wet markets, I get chilled fresh chicken delivered to my door step! 

What’s more, by leaving instructions in my order, I can specify how I want my chicken to be processed. In this case, the butchers will remove the chicken breast meat from the bones. It is just like buying fresh meat from the wet markets, but without having to leave home!

In addition, Purely Fresh offers many delivery timings – they are really flexible and their delivery guys even deliver food in the weekends, or late at night up to mid-night! They really are customer-oriented, and I cannot praise them enough for their commitment to providing great service! 

What makes the LAM really happy is the fact that I can now buy noodles like fresh hor fun now online. Preciously, I would have to get to the wet markets extra early because the hor fun gets sold out pretty quickly. Now I can buy it with the click of a few buttons. I love internet grocery shopping with Purely Fresh! 😀 

And here are the step-by-step instructions on how to cook this dish!

In a bowl, combine Thai red curry paste with coconut milk and kecap manis. Add ground black pepper and whisk until combined.

Place the chicken breast into this and mush around to coat the chicken.

In a skillet, add a little olive oil and pan fry the chicken until cooked through. Set aside.

In a French oven or casserole, cook the onion in a little olive oil until soft. Remove from the pan and set aside.

In the same pan, cook the remaining red curry paste on very low heat until it starts to sizzle.

Add the coconut milk and stir to mix.

Return the onion into the pot. Stir until well-distributed.

Season with fish sauce and brown sugar.

Thicken with a corn starch slurry.

Add the green peas and stir until combined. (I made one portion of the pasta for my lunch in a smaller pot and kept the rest for dinner.)

In a pot of salted boiling water, cook the pasta according to the manufacturer’s instructions. Once cooked, add the pasta to the sauce and toss to combine. If the sauce is too thick, thin it with a little pasta water.

Season with freshly ground black pepper. Transfer the pasta and sauce onto a serving plate and top with the chicken. 

Enjoy!

Thai Red Curry Chicken ‘Alfredo’ With Linguine

2016-02-25 20:50:19

Serves 4

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Ingredients

1. 4 chicken breast halves, cut into 2 pieces lengthwise
2. 30g Thai red curry paste - I used organic Thai red curry paste
3. 30g kecap manis
4. 60ml coconut milk - I used light coconut milk
5. 1/4 teaspoon black pepper

For the sauce

1. 1 medium onion, diced
2. 70g Thai red curry sauce (Use more if you like it spicy)
3. 340g coconut milk - I used light coconut milk
4. 2-3 tablespoons fish sauce, or to taste
5. 1-2 tablespoons brown sugar, or to taste
6. 500g linguine, or any pasta
7. 200g green peas
8. 1 tablespoon corn starch, mixed with 1-1.5 tablespoons water
9. Black pepper, to taste

Instructions

1. In a bowl, combine Thai red curry paste with coconut milk and kecap manis.
2. Place the cut pieces of chicken breast into this and mush around to coat the chicken.
3. In a skillet, add a little olive oil and pan fry the chicken until cooked through. Set aside.
4. In a French oven or casserole, cook the onion in a little olive oil until soft. Remove from the pan and set aside.
5. In the same pan, cook the remaining red curry paste on very low heat until it starts to sizzle.
6. Add the coconut milk and stir to mix.
7. Return the onion into the pot. Stir until well-distributed.
8. Season with fish sauce and brown sugar.
9. Thicken with a corn starch slurry.
10. Add the green peas and stir until combined.
11. In a pot of salted boiling water, cook the pasta according to the manufacturer’s instructions. Once cooked, add the pasta to the sauce and toss to combine. If the sauce is too thick, thin with a little pasta water.
12. Season with freshly ground black pepper. Transfer the pasta and sauce onto a serving plate and top with the chicken to serve.

By Diana Gale

Adapted from fussfreecooking

Adapted from fussfreecooking

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/