Coconut Curry Chicken Pasta

13 INGREDIENTS • 7 STEPS • 45MINS

Coconut Curry Chicken Pasta

Recipe

5.0

2 ratings

This coocnut curry chicken pasta has such gorgeous, warm flavor with a silky sauce and lots of vegetables for a complete and simple meal!

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Coconut Curry Chicken Pasta

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Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

This coocnut curry chicken pasta has such gorgeous, warm flavor with a silky sauce and lots of vegetables for a complete and simple meal!

45MINS

Total Time

$1.28

Cost Per Serving

Ingredients

Servings

6

us / metric

1 dash

Extra-Virgin Olive Oil

5

Boneless, Skinless Chicken Thighs, diced

1 Tbsp

Curry Powder, divided

2 pinches

1 1/2 cups

Cremini Mushrooms, thinly sliced

1/2

Red Bell Pepper, diced

1

Tomato, diced

1 stalk

Small Lemongrass, finely chopped

1 Tbsp

1 Tbsp

Chili Paste

1 can
(14 oz)

Coconut Milk

1 cup

Chicken Stock

1 lb

Medium Pasta Shells

Nutrition Per Serving

VIEW ALL

Calories

524

Fat

18.6 g

Protein

27.0 g

Carbs

65.1 g

Love This Recipe?

Coconut Curry Chicken Pasta

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking InstructionsHide images

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 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 (1 1/2 cups), 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 (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).

step 4 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).

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 (1 lb) 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!!

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!!

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