As you can see, curries are on my mind these days and i am literally combining them with anything in sight 😛 I have had my fair share of curries with naans, rice, bread, samosas, tikkis and what not…and now this time i am moving beyond the comforts of Indian cuisine and racing on to the world of pastas 🙂 Turns out.. if you choose a curry base wisely, you can convert humble pasta into a very innovative and totally decadent dish !! You don’t believe me ?? Well, check one snazzy pairing right here – Thai Curry Pasta
We all love pasta right? Whatever our choice of sauce be, there is atleast one type which we stick to when it comes to looking for a comfort meal on a gloomy day. Well, in my case .. i really can’t pick one (coz i love so many of them !) My only rule is – Make “the sauce”, the star of the dish and let it shout out flavours. I love my pastas but it better be bold and skinny ! To me, there is nothing better than a sauce which tastes amazing and rich but does not come with a hefty package of calories. With every new recipe, i am trying to find ingredients which can do the job and make the food guilt free ! Now u would agree that guilt free food just feels better.. right 😛 Well this next recipe has all those pointers “checked” and aced !
I still remember the first time i tasted Thai curry and i have a very sweet memory attached with it 🙂 I had never tried Thai cuisine before marriage and it was our first outing after marriage. My husband wanted to surprise me with a new cuisine and decided to order Thai for the evening. I remember being skeptical before trying my first bite of Thai curry and then totally falling in love with it. My husband (who is a foodie himself) describes that dinner date as the “perfect date” 🙂
Something about the weather made me think of that dinner date this morning and i decided to recreate that magic today. I really wanted to keep it authentic and decided to make Thai curry from scratch. Went online, read a few recipes, saw some videos, hunted for a authentic recipe – the works ! Did u know that an authentic Red thai curry paste has shrimp paste in it? I somehow always assumed that thai curry paste was vegan 🙁 My take – always read the ingredient list to make sure, don’t assume. Good thing is that i always read ingredients (i have had my share of products thrown in trash without even opening because of ingredients i don’t consume). I prepared my version of red thai curry paste using this video.
I made a big batch and after keeping what i would need for today, froze the leftovers for another day. I wanted this Thai curry to be really innovative and decided to pair it up with Pasta. Sticking to the idea of innovation, i decided to go ahead with Modern Table Meal’s lentil pasta. The result … well have a look !!
Thai Curry Lentil Pasta
Thai curry Lentil Pasta
- 1 10oz pack / 250 gms of dried Pasta of your choice (i used Modern Table Meal’s Lentil Confetti)
- 1 tablespoon oil
- 100 gms Tofu – cut into 1 inch cubes
- 1/3 cup baby corn – cut lengthwise into thick sticks
- 1/3 cup peppers – cut lengthwise into thick sticks
- 50 ml light soya sauce
- 1/2 tsp salt
- 1 tsp sugar
- 2 tsp lime juice
- 200 ml coconut milk (low-fat)
- 10-12 mushrooms – halved
- 5-6 fresh basil leaves – finely chopped
- 1 inch ginger – grated
- 1 tsp fresh coriander – finely chopped
- roasted peanuts – roughly chopped for garnishing (optional)
Thai curry paste – 1 tablespoon
This will yield about 1 cup of paste which can be used for making the red thai curry again.
- 8-9 Whole dried red chillies
- 2 medium onions – chopped
- 2 tsp each of lemongrass & coriander
- 1 tsp cumin seeds
- 2 tsp grated ginger (preferable to use galangal but i used ginger itself)
- 1 tsp minced garlic
- 2 tsp lime juice
- Zest of 1/2 lemon
- 2 tsp oil
Thai curry paste –
- Marinate the whole dried red chillies in 1/3 cup of hot water for about 1/2 hour and then remove from water and mix with other red curry paste ingredients.
- Grind all the ingredients into a smooth paste.
- Now in a pan, take oil and bring to medium hot. Add the curry paste and cook till the oil starts to separate (will take about 7-8 minutes on simmer). Remove from heat and keep aside. The paste can be refrigerated for about a month or frozen for 3-4 months.
- Use the instructions on the back of the package of the pasta and boil the pasta to al-dente. Once boiled, drain the extra water and reserve half cup of the pasta broth.
For Red Thai Curry
- Marinate the tofu cubes in 1 tsp soya sauce, lime juice and and sugar for about 10 minutes.
- Now, take a pan and add 2 tsp oil to it. To this, add the red curry paste, mushrooms and ginger and fry for about 2 minutes.
- Now, add in the coconut milk and 1/2 cup pasta broth water and bring to boil (the consistency should be soupy). To this, add all the vegetables and cook till the vegetables are tender.
- Meanwhile, drain the tofu cubes, pat dry and pan fry in 1 tsp oil till light golden.
- Now, add these tofu cubes, basil, sugar, soya sauce, lime juice, chillies and coriander and cook for about 3-4 minutes. Red Thai curry is ready.
Once the red thai curry is ready, toss in the cooked pasta and combine well. The sauce may look runny but let the pasta rest for about half an hour to soak the sauce up before serving.
So what do u think? Isn’t that scrumptious ! The smooth coconut curry sauce works great with pasta. I have used a Lentil pasta for this dish, making it protein rich and really satisfying. This dish has it all – smooth, silky sauce, sweet-spicy curry notes and loads of veggies coming together to create a harmonious and totally addictive dish !! If you thought Thai curry only works well with rice, think again because this dish does justice to both, pasta and the curry ! The only thing to keep in mind is – BALANCE ! Do not use too much curry paste or else the pasta looses its own flavour.. what you need is that hint of curry in pasta.
Love the idea above ? Try these other pasta recipes as well :