As you know, I love fusion recipes. My last post, MEXICAN TURKEY BURGER QUESADILLAS combined American and Mexican cultural food.
In this recipe for my Yellow Curry Chicken Pasta, I am combining the traditions of Italy and the flavors of Thailand. I absolutely love Thai flavors and really enjoy using them in different ways. I have made a YELLOW CURRY PASTA before. I make extra YELLOW CURRY BASE so I can develop fun ways to use it like in this PIZZA. I don’t think one can get tired of finding different ways to enjoy the yellow curry.
Since, I already made the yellow curry paste, this dish could not be any easier to put together. Having the prepared curry paste makes a dish like this one perfect for a weeknight meal. The longest lead item is cooking the chicken. The whole dish can be on the table from start to finish in under 30 minutes. If you prepared the chicken ahead of time, you pull this dish together in just about 10 minutes. So don’t say you do not have time during the week for great tasting meals or say you are too tired.
Let’s expand on this idea of prepping meals. There are all these prepared food companies now I have nothing against them and they are great for people on the go. Obviously, I enjoying cooking most things from scratch. I also like to save money. So if I do my own prep, I can prepare my meals in the most cost conscious way possible. With a little menu planning on the weekend, one can be ready to make complete meals during the week. In this case, you could even prepare the chicken ahead of time and freeze and take out the portion you need the morning you need the ingredients. As for the curry paste, the same thing goes. I make the paste on the weekend and portion it in baggies. I pulled out a baggie in the morning and I am ready when I get home.
If you take this to the extreme, you can cut your veggies ahead of time to and seal in good containers. The final prep is having a fresh ingredients, in this case, kale purchased on my weekend store run. While I am boiling the water for my pasta, I begin sautéing the veggies. Next, I drop in the curry paste followed by the coconut milk. I drop in the chicken to reheat the chicken and finish by adding the baby kale. Once the pasta is al dente, it is dropped into the curry sauce and tossed. Voila!
Building the Chicken, Veggie Curry Base.
The 30 Minute Yellow Curry Chicken Pasta Plated.
Yellow Curry Chicken Pasta
- 1 Lb Gluten Free Pasta
- 1 Lb Chicken breasts cubed
- 1 Tbsp Cumin
- 2 Tsp Coriander
- 1/4 Cup Yellow Curry Paste
- 1/4 Whole Red Pepper sliced into 2" pieces
- 1/4 Whole Red Onion
- 1 Can Coconut Milk
- 1 Bag Baby Kale
- 1 Tbsp Olive Oil
Spice the chicken breasts and bake in a 325 degree oven for 20 minutes.
Cook the pasta according to the box instructions. Let sit over the double boiler while the curry chicken is created.
Heat the oil in a Dutch oven on medium high heat. Add the onions and peppers and cook for 2 minutes. Add the chicken and heat for 2 minutes. Next, add the curry paste and coconut milk. Mix well and bring to a simmer. Finish by adding in the baby kale and cook until it wilts.
To assemble add the pasta to the chicken curry.
Serve and enjoy!