Ingredients with Measurements:
- 1 lb. butterfly pasta
- 2 tbsp. vegetable oil
- 1 lb. boneless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. red curry paste
- 1 can (14 oz.) coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok
Step-by-step instructions:
1. Cook the butterfly pasta according to package instructions until al dente. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
4. Add the sliced red bell pepper, yellow onion, and minced garlic to the skillet. Cook until the vegetables are tender, about 3-5 minutes.
5. Add the red curry paste to the skillet and stir to combine with the chicken and vegetables.
6. Pour in the can of coconut milk and stir to combine. Add the fish sauce, brown sugar, and lime juice. Stir to combine.
7. Reduce the heat to low and let the curry sauce simmer for 5-10 minutes, until it thickens slightly.
8. Season the sauce with salt and pepper to taste.
9. Serve the butterfly pasta on plates and spoon the Thai curry sauce over the top.
10. Garnish with fresh cilantro, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the chicken and vegetables
- Low heat for simmering the curry sauce
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 540
- Fat: 22g
- Carbohydrates: 58g
- Protein: 29g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for the chicken.
- Green bell pepper or zucchini can be substituted for the red bell pepper.
- Soy sauce can be substituted for the fish sauce.
Variations:
- Add sliced mushrooms to the skillet with the vegetables.
- Use green curry paste instead of red curry paste for a different flavor.
- Add a tablespoon of peanut butter to the curry sauce for a nutty flavor.
Tips and tricks:
- Be sure to cook the chicken until it is fully cooked through to avoid any food safety issues.
- Taste the curry sauce as you go and adjust the seasoning as needed.
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
- Store any leftover curry sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry sauce in a saucepan over low heat until warmed through.
Presentation ideas:
- Serve the butterfly pasta and Thai curry sauce on a large platter for a family-style meal.
- Garnish with lime wedges and chopped peanuts for added flavor and texture.
Garnishes:
- Fresh cilantro
- Lime wedges
- Chopped peanuts
Pairings:
- Serve with a side of steamed rice or naan bread to soak up the curry sauce.
Suggested side dishes:
- Steamed broccoli or green beans
- Grilled or roasted vegetables
- Fresh fruit salad
Troubleshooting advice:
- If the curry sauce is too thin, let it simmer for a few more minutes to thicken.
- If the curry sauce is too spicy, add a tablespoon of brown sugar to balance out the heat.
Food safety advice:
- Always cook chicken to an internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
- Thai curry dishes have been popular in Thailand for centuries and are known for their bold flavors and use of fresh ingredients.
Flavor profiles:
- This dish has a spicy, creamy, and slightly sweet flavor profile.
Serving suggestions:
- Serve the butterfly pasta and Thai curry sauce hot and garnished with fresh cilantro and lime wedges.
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Region: Thai