Next, add your sliced bell peppers and frozen (or fresh) broccoli florets.Ĭover the pan and allow the mixture to continue cooking until the broccoli florets are done. Feel free to add the pasta to the sauce mixture and combine the two. It’s important to note that you may not need the whole thing, so be mindful of this when stirring it in.Īt this point, your pasta should be done and drained. Slowly stir the cornstarch slurry into the Thai Red Curry Pasta sauce until you’ve reached a nice thickness. In a small dish add in your cornstarch and mix with water until the mixture is smooth. Once it’s boiling, reduce the heat to a low-medium temperature. Crank up the heat and bring the mixture to a boil once you’ve given it a good stir to combine everything.ĭuring this part, it’s always helpful to cover the pan with a lid so that it’s able to boil faster. Once it’s warm, add your minced garlic and sauté until it’s fragrant.Īt this point you’re ready to add in your red curry paste, ground ginger, salt and unsweetened non-dairy milk. While your noodles are cooking, warm your oil in a large sauté pan over medium heat. Once they’re done, drain and set aside for later. Once all of your ingredients are gathered, go ahead and start cooking your noodles of choice according to package ingredients. There’s nothing worse than starting a recipe only to realize that halfway through you don’t have everything you need to finish. The first thing you’ll want to do when making this meal is to ensure you have all of the ingredients you need. They’re optional, but always a nice addition. Green onions – these will be used for garnish.Cornstarch – the cornstarch in this recipe will be mixed with water to create cornstarch slurry that will help to thicken the sauce mixture.Frozen broccoli florets – I don’t know about you, but I always have a bag of frozen broccoli in the freezer, but if you have a fresh head of broccoli, that will certainly work here too.Green and red bell peppers – Feel free to substitute with peppers of your choice such as yellow or orange.Unsweetened non-dairy milk – coconut milk is probably the best choice for this recipe, but if you’re looking to save on calories, try substituting with almond, oat, or soy milk as an alternative.Red curry paste – I used the Thai Kitchen brand, but you can feel free to substitute for your favorite red curry paste of your choice.Minced garlic – what’s a good dish without garlic?! Minced garlic is essential for this recipe.Neutral oil – I used olive oil, but you can always substitute for another neutral oil such as vegetable oil.If you’d like to make this dish gluten-free, you can always substitute for your favorite gluten-free variety! I always prefer longer noodles for recipes such as this, so think spaghetti, bucatini, or even fettuccine. Linguine noodles – I used linguine noodles for this recipe, but you can always substitute for whatever you have on hand.Thai Red Curry Pasta Ingredients (with substitutions)
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