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Pasta With Curried Chicken

CookingMyWay's picture
By no means is this an authentic version of either a Thai or Indian curry dish!
Ingredients
  Tube pasta 1⁄4 Pound
  Chicken breast 1 Large, sliced very thin
  Oil 2 Tablespoon
  Sliced onion 1⁄3 Cup (5.33 tbs)
  Sliced bell pepper 1
  Sugar snap peas/Snow peas 1⁄2 Cup (8 tbs)
  Coconut milk 1 Can (10 oz)
  Green curry paste 2 Tablespoon
  Curry powder 3 Teaspoon
  Cilantro 1 Tablespoon
  Lime 1 Tablespoon
Directions

boil you pasta and reserve
cook chicken & add onions
add the peppers and peas
add the coconut milk
green curry paste and sweet curry powder
add the pasta back in and reduce to your liking...
add some cilantro and a squeeze of lime
Eat and enjoy...

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Chicken, Pasta, Poultry, Vegetable
Interest: 
Everyday
Restriction: 
High Fiber, High Protein
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2
Story
I make a version of this with just noodles and curry sauce - I love Thai green curry but I also love the taste of Indian curry powder so I mixed the two one evening and it worked out well. I usually make the sauce and coat the pasta in it just like you would a tomato sauce - It's good - try it sometime... :) Nikko
Pasta With Curried Chicken is actually a fusion recipe involving Italian, Thai and a touch of Indian cuisine. With great ease, Chef Nikko puts together a dish that has the best of three cuisines. While Italians experiment with different pasta sauces, this recipe offers them a totally new taste with the Thai Green curry and a little Indian spice for that extra heat. For Asians this is Italian dish with their curry sauce.

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13 Comments

showmethecurry's picture
Hey Nikko! Great recipe...easy enough. Interesting you use grapeseed oil. Never seen anyone use it. Are there any health/taste benefits to it? Co-Hosts: Hetal and Anuja ShowMeTheCurry.com
CookingMyWay's picture
I'm going to let Shantihhh answer that one because I'm sure she has the full breakdown on it (she knows more about food than any human I know)... I use it because it has a pretty high smoke point and a very light nutty taste. I mostly use it for salads or marinades. I like using it when I'm doing something with coconut milk because it won't overpower the fat in the milk...
LoseFatNotFaith's picture
I'm not Shantihhh but grapeseed oil has a higher smoke point at 420 deg F (216 deg C) that makes it ideal for cooking (other oils have lower smoke points and therefore are chemically altered and potentially harmful when overheated). It has been shown in some studies to reduce bad cholesterol and raise good cholesterol. Less oil is needed in cooking so it's popular in diets that are based on lower fats and calories. Some people confuse the oil with the pure grape seed extract which is high in antioxidants but these are most likely lower in the oil and destroyed in high heat. It is, like most oils, a quality source of Vitamin E, as well as Vitamin C and beta-carotene. Jeremy
shantihhh's picture
You should fry the paste in the thick part of the coconut milk or oil first to develop the flavours. Makes a huge difference. Thai Green Curry Paste is usually the hottest of the Thai curries-love it with pork, eggplants, seafood, etc. I use shallots instead of onions in most Thai dishes. BUT this creation of yours looks great! It would be great with Mie/Rice Noodles. Need a splash of good fish sauce VBG BTW your "tubers" pasta is called Buctani - in Greece it is just called macaroni!
shantihhh's picture
Which oil you use for each type of cooking style will vary greatly. For say deep frying a turkey the preferred oil is peanut both due to a higher smoking point, taste, and cost. I prefer peanut oil for all Asian cooking as the flavour works. Whereas for Italian and general cooking I tend to use healthy choice oilive oil. I do reserve the XXX EVOO for drizzling. There is debate over frying in olive oil-I do but not over a hot flame. I don't use Canola/Rapeseed Oil as we don't care for the flavour, and I nver use cottonseed oil although an inexpensive oil as I am VERY alergic to it. It is the oil often used for deepfried foods like donuts. Smoking points of various oils Avocado Oil 520ºF Safflower Oil 510ºF Almond Oil 495ºF Rice bran Oil 490ºF Soybean Oil 450ºF Corn Oil 450ºF Sunflower Oil 450ºF Peanut Oil 450ºF Grapeseed Oil 420 Cottonseed Oil 420ºF Macadamia Nut Oil 410ºF Sesame Seed Oil (Light) 410ºF Olive Oil 410ºF Grape Seed Oil 400ºF Canola Oil 400ºF Walnut Oil 400ºF Vegetable Shortening 325ºF Butter 300ºF I often mix ghee or butter with olive oil to prevent smoking and still maintain the flavours I really like using Rice Bran oil as it has a high smoking point, is healthy and doesn't colour the flavour of foods. Pure rice bran oil is a rich source of Vitamin E, an anti-oxidant. Rice bran oil is also a rich in the neutraceutical gamma-oryzanol (see below for health benefits). Rice Bran Oil has NO cholesteral and NO trans fatty acids. It is naturally low in saturated fat. Rice Bran Oil is also rich in oleic and linoleic fatty acids. Rice Bran Oil is naturally free of trans fatty acids (TFA's) Grape seed oil has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used by chefs for delicate flavoured foods. Grape seed oil contains Vitamin E (0.8 to 1.2 g/kg), Vitamin C and Beta-Carotene. There is unconfirmed information that grape seed oil also contains Vitamin D. I'll have to do a complete article on oils. I have written several in the past so I'll give a renewal to one and post it here.
CookingMyWay's picture
I usually do fry the paste up (along with some ginger/garlic paste) in the fat of the coconut milk - My problem was that my 2 dollar can opener broke when I started opening the can and had no real 'good' way to get the whole top off so I could take off that top layer and use it for frying...
shantihhh's picture
LOL Those $2 can opners are the best. Too bad we're on opposite coasts. I could share Kaffir Lime leaves/bai Magroot, and we counld have a pounding curry paste day!
CookingMyWay's picture
It's funny - I had this $25 OXO one that was horrible - it went dull fast and the little handle broke after having it for less than 6 months. I bought a $2 old timey one and it lasted for over a year until last night when the twister thing finally had enough... I was just too lazy to run to the market to get another so I used an old dull knife and a garlic press to get it as open as I did... Next time I'm in California (North of my usual Coronado) we need to get together and cook!
cammi's picture
This looks good but the video stops half way?
ChefDonG's picture
It works fine for me?
CookingMyWay's picture
It's working for me too!
Anonymous's picture
Using fresh produce only, Does anybody know a good recipe for a medium spice,indian chicken curry? I just love the stuff our local indian take out sells but he wont part with his recipe :(
shantihhh's picture
I am "guessing" you are referring to Butter Chicken/Chicken Makhani as it is a Western fav. "Curry" is really an English term as each dish is made using different masalas/spice combinations not using a curry powder. However you could be meaning such as Chicken Do-Piaza, or one of my favs Murgh Xaguti Masala or Goan Chicken Curry, Badami Murgh Recipe - Chicken Curry with One Hundred Almonds, and so on. Each region of India has Chicken masala/curry dishes. Could you descibe the taste? ingredients?