Cooking Instructions
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Step 1
Heat
Extra-Virgin Olive Oil (1 dash)
in a large skillet with deep sides over medium-high heat.
Step 2
Season
Boneless, Skinless Chicken Thighs (5)
with a little bit of the
Curry Powder (as needed)
and
Salt (1 pinch)
, then brown them in the pan for 3 to 4 minutes. It should get cooked through and just start to develop a little color on the outside, then transfer it to a plate.
Step 3
Add in
Cremini Mushrooms (140 g)
,
Red Bell Pepper (1/2)
,
Tomato (1)
, and
Lemongrass (1 stalk)
to the pan.
Step 4
Let them soften and get fragrant for a few minutes, then stir in the remaining
Curry Powder (6 g)
,
Salt (1 pinch)
,
Garam Masala (8 g)
, and
Chili Paste (20 g)
. Let that cook together for another minute before you pour in the
Coconut Milk (1 can)
and
Chicken Stock (240 mL)
.
Step 5
Return the chicken to the pan and bring it to a low boil. Reduce it to a simmer and let it bubble for 15-20 minutes.
Step 6
In the meantime, get a big pot of water on to boil for the pasta and salt it generously. Once boiling, cook the
Medium Pasta Shells (455 g)
until tender, 8 to 10 minutes.
Step 7
The sauce should be done by this point. Drain the pasta and stir it into the pan with the sauce. Toss it all together thoroughly off the heat and serve immediately! Enjoy!!
