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Epicurious

Thai Chicken Pasta

3.7

(81)

Curry dishes are usually served over rice, but pasta is a delicious change.

Recipe information

  • Yield

    Serves 4 to 6

Ingredients

1 14-ounce can light unsweetened coconut milk
2 tablespoons Thai red curry paste
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
1 small red bell pepper, chopped
1 cup sliced green onions
1 1/4 cups chopped fresh basil
1 pound linguine
2 cups small fresh broccoli florets (about 5 ounces)

Preparation

  1. Step 1

    Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

    Step 2

    Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

    Step 3

    Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

TagsCurryPastaLinguineThaiSoutheast AsianAsianChicken BreastChickenPoultryCoconut MilkMainDinnerNut FreeDairy FreeBon Appétit
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