Creamy Thai Chicken Pasta
A rich and flavorful fusion pasta made with tender chicken, coconut milk, peanut butter, and Thai-inspired spices.
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Colander
Ingredients
Pasta and Chicken
- 12 oz fettuccine or linguine
- 1 lb chicken breast sliced
- 2 tbsp olive oil
Sauce
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste
- 0.5 cup peanut butter creamy
- 1 cup coconut milk full-fat
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice fresh
Instructions
- Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain.
- Heat olive oil in a skillet and cook seasoned chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic and ginger until fragrant.
- Stir in red curry paste, then add coconut milk, peanut butter, soy sauce, and brown sugar. Simmer until smooth.
- Return chicken to the skillet, add pasta, and toss to coat. Add pasta water as needed.
- Finish with lime juice, garnish, and serve warm.
Notes
Adjust spice level by increasing or decreasing curry paste and chili flakes.