I’m not a great fan of fusion food but pasta with Thai curry sauces go well together and are popular in Thailand. You can use whatever curry you prefer, red, green or as I made here panang. It’s super easy and very quick to make. This makes 4 servings
Start by heating a pan of salted water to cook your pasta. In a frying pan fry a chopped onion in some vegetable oil the add a couple of gloves of crushed garlic, a sliced red pepper and about 200g of mushrooms, (you can add aubergine too if you like) fry them for a few minutes until they begin to brown. Put your pasta on to cook, I used fettuccini, you probably need about 300g. Then add a heaped tablespoon of curry paste to the vegetables and a good splash of light soy sauce and continue frying until all the veg are coated in the curry sauce then add 200ml of coconut milk and a few torn kaffir lime leaves and simmer few a few minutes to thicken and reduce the sauce by about half. About 2 -3 minutes before the pasta is done add some green beans and / or broccoli (about 250g combined) to the boiling water. When the pasta is done drain it with the broccoli and beans and add it to the curry sauce and stir well so that the pasta gets coated in the curry sauce. serve with a garnish of shredded kaffir lime leaves.