Sundays are the day when I love to go all out in the kitchen, I have so much time to experiment, mix and match and whip up one of those everything but the kitchen sink recipes; last Sunday wasn’t one of those Sundays. I was so wiped out from adventuring the day before that all I could manage to do was make something simple and comforting.
Enter my Thai-Style Pasta Curry. I crafted this recipe out of my love for pasta and Thai-style curry (by the way, that curry gets mixed with pretty much everything in my kitchen so pasta is just one of many accompaniments to this curry). This recipe is super easy to follow and will make a great weeknight meal! So without further adieu, let’s get into it.
Lemongrass. Oh lemongrass. One of my favourite ingredients, especially in Thai foods. In Jamaica you can actually find lemongrass growing wild in one large patch; we often use it here to make teas but I love cooking with it! Gordon has a huge patch growing at his house and he has been my supplier whenever I’m in need of lemongrass.
But honestly, all the ingredients in this curry work beautifully together and are pretty much on an equal level; I also added turmeric, onion, coriander seeds, cumin seeds, garlic, ginger, bird peppers (tiny chilis that pack a serious punch) and coconut milk that makes everything harmonize on your palate.
I used my favourite kitchen tool, my pestle and mortar to smash all my ingredients together (besides my coconut milk and lemongrass) to make a paste. Once I had it all smooth and pastey, I added fresh, cut tomatoes and smashed the paste some more.
Then I took it all over to a heated pan with coconut oil. This goes pretty quickly from here! I sauteed the paste over medium heat until the liquid in the paste reduces.
You might wanna add a bit more oil to the pan before the next step of adding more onions and garlic. Fresh garlic and onion adds to the texture contrast of the curry and I just love biting into sweet sauteed onions!
At this point you wanna boil your pasta. I used farfalle pasta but any short, medium cut pasta will do. You wanna cook your pasta a little under done only because you’ll be finishing it off in the curry but you have to watch for ‘cooked’ pasta that’s too raw since we won’t be cooking it in the pasta for too long; so cook the pasta until a little shy of al dente or ‘to the tooth’.
Once the onions and garlic are sauteed and slightly browned, I added the coconut milk and a pinch of salt for seasoning along with the lemon grass. On low heat I let this simmer until all the flavours come together; this can take up to 15-20 minutes. At this point I check the flavour every 5 minutes or so and season as needed.
Once the curry is done I added the pasta and tossed it in the curry before adding a bunch of chopped coriander leaves (cilantro) and lime zest.
I finished the dish with a few coriander leaves and sat down to a quiet Sunday dinner.
The best part about this recipe is that the sauce can be made before hand and stored in the refrigerator for a few days or in the freezers for 1-2 weeks. All you’d need to do is add the pasta and heat!
If you end up whipping this up, drop a comment and let me know how it turned out!
Thai-Style Pasta Curry
This is an easy to follow recipe that’s great for weekdays!
4 cups short, medium cut pasta
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small onion
1 knob ginger
2-3 bird pepper or chilis
3 cloves garlic
1 teaspoon turmeric powder
2 medium tomatoes, diced
1/2 onion, chopped
2 cloves garlic, chopped
2 cups coconut milk
salt and pepper, to taste
2-3 stalks lemongrass, smashed
1 bunch coriander leaves, plus more for garnishing
1 lime, zested
- Chop the onion and ginger and place them in a pestle and mortar.
- Add the spices and chilis to them and smash everything to a smooth paste.
- Add the diced tomatoes and smash some more.
- In a heated pan over medium heat, add coconut oil and heat.
- Saute the paste in the oil for about 10 minutes or until the liquid reduces.
- Add a bit more oil and saute the 1/2 onion with the two cloves of garlic. Allow them to get slightly browned.
- Cook pasta a little under done.
- Pour in the coconut milk and stir the curry. Add lemongrass and salt to taste and lower heat. Cook for about 15-20 minutes.
- Once the curry has reduced, add the cooked pasta and toss it in the curry, coating all the pasta continue to cook the pasta in the sauce for about 5 minutes.
- Turn off the heat and add freshly chopped coriander leaves and lime zest.
- Toss the pasta again.
- Serve hot with more coriander leaves. Enjoy!
I hope you shine today!