Coconut Curry Chicken Pasta

Heat Extra-Virgin Olive Oil (1 dash) in a large skillet with deep sides over medium-high heat.

Season Boneless, Skinless Chicken Thighs (5) with a little bit of the Curry Powder (1/4 tsp) 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.

Add in Cremini Mushrooms (1 1/2 cups) , Red Bell Pepper (1/2) , Tomato (1) , and Lemongrass (1 stalk) to the pan.

Let them soften and get fragrant for a few minutes, then stir in the remaining Curry Powder (1 Tbsp) , Salt (1 pinch) , Garam Masala (1 Tbsp) , and Chili Paste (1 Tbsp) . Let that cook together for another minute before you pour in the Coconut Milk (1 can) and Chicken Stock (1 cup) .

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 (1 lb) until tender, 8 to 10 minutes.