Thai Pasta with Chicken
Servings 4 servings
Ingredients
- 8 ounces dried pasta small shapes work great
- 1 tablespoon coconut or avocado oil
- 1/2 red onion chopped
- 1 red bell pepper chopped
- 1 carrot grated or chopped
- 1 cup broccoli florets
- 1 baby bok choy chopped
- 3/4 cup vegetable or chicken broth
- 1 teaspoon mild curry powder or ground turmeric
- 2 teaspoons red Thai curry paste
- 1 tablespoon minced ginger
- 1 splash soy or Tamari sauce
- 1 pinch sugar
- 1 cup coconut milk
- 2 cups cooked chicken or cubed tofu
- 1/2 fresh lime
- Kosher salt
suggested garnishes
- chopped peanuts
- minced cilantro
- sliced green onions
- lime wedges
Instructions
- Prepare the pasta according to package directions; drain and set aside.
- In a large skillet or saute pan, heat the oil over medium until shimmering. Add the onions, bell peppers, and carrots, and cook until soft, about 6 minutes. Add the broccoli and bok choy, and cook until the broccoli is a bright green (just a minute or so).
- Scootch all the vegetables to the side, and add a couple of tablespoons of the broth to cleared area. Spoon the curry powder, curry paste, ginger, and a pinch of salt on top, then stir with the broth until it forms a fragrant paste. Reduce heat to medium-low, add the remaining broth, soy sauce, and sugar, and mix everything together.
- Stir in the coconut milk, followed by the chicken (or tofu) and the drained pasta. Let everything warm through for several minutes, then squeeze the lime over the dish.
- Serve immediately, with garnishes.