One Pot Coconut Curry Pasta

I love pasta dishes so much. Comfort food to the max!

This dish is made in one pot. Yup, you read that correctly. One pot pasta with delicious coconut curry flavor and fresh vegetables. It gets better. You can make this in 30 minutes.

Change up the type of noodles you use, and the vegetables for a new meal every time!

Recipe for Coconut Curry Pasta:

Ingredients Needed:

1 - 2 chicken breasts cut into thin strips or cubes

1/2 medium diced onion

1/2 teaspoon ginger paste

1 teaspoon minced garlic

4 – 5 teaspoons Madras curry powder (adjust to your taste and level of spice)

2 tablespoons water

1 Thai chili pepper (red) *omit if you don’t want the pasta spicy

2 tablespoons olive oil

Salt and pepper to taste

1/4 tsp paprika

1 (13½ oz) can coconut milk

1 ½ cups water or chicken broth

8oz dry pasta of choice

Vegetables of choice (I usually use 1 red pepper diced and 1/2 a head broccoli cut into florets)

1 can drained diced tomatoes (14oz)

Optional - red chili pepper flakes, chopped fresh cilantro or basil for topping

Servings Made: 4-6 Servings

Time to Prep: 5-10 minutes

Time to Make: 25 minutes

How to Make:

In a large bowl, sprinkle salt, pepper and paprika over cut chicken pieces. Heat oil over high with Thai chili in a large fry pan. When the oil is hot, sauté chicken breast pieces for 1-2 mins per side until almost cooked through. Remove chicken from pan and add diced onion, ginger, and garlic. Cook until garlic fragrant. You may need to add a little bit more oil at this step.

Add curry powder and 2 tablespoons of water, stir well and cook for 2-3 mins. Add coconut milk, broth (or water) and 1 teaspoon of salt followed by vegetables, dry pasta and diced tomatoes. Mix this well and cook uncovered about 8-10 minutes (stir 1-2 times while cooking). Cover and cook another 4-5 minutes until pasta cooked. Add chicken to pan and cook 5 more minutes until chicken cooked throughout.

Serve topped with red chili flakes and chopped fresh cilantro or basil.

Enjoy!