Red Curry Chicken Pasta Recipe

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

2 tablespoons vegetable oil

1 tablespoon minced garlic

180g linguine

2 tablespoons butter

½ cup freshly grated parmesan cheese, plus extra to serve

½ cup shredded mozzarella cheese

• Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Season the chicken lightly with salt. Cook for 3 to 4 minutes on each side or until golden and cooked through. Transfer to a plate and rest before slicing.
• In the same pan, add the remaining tablespoon of oil and add the THAI RED CURRY PASTE and cook for 1 minute, stirring, until aromatic.
• Pour in the COCONUT MILK and add the DRIED THAI HERBS & CHILLI and BAMBOO SHOOTS. Stir well and simmer for 3 to 4 minutes to allow the flavours to develop.
• Using a spoon, remove any large pieces of the dried herbs from the sauce and discard them. Carefully transfer the sauce, including the bamboo shoots, to a blender and blend until completely smooth and silky. Return the sauce to the pan and bring back to a gentle simmer.
• Stir in the butter, garlic, parmesan and mozzarella. Mix until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
• Add the cooked linguine to the sauce and toss well so the pasta is evenly coated. Slice the chicken and place it over the pasta, spooning over extra sauce.