This Thai chicken and vegetables pasta takes a typical chicken and vegetable pasta dish and adds a twist – Thai red curry paste and fish sauce.
"*" See Kitchen Notes for more information or links to special ingredients.
*Garlic and Ginger - substitute with 1 Tbsp. ginger-garlic paste
Chicken - The first time I made this I used leftover roast chicken. It was great! Since it was already cooked, I added the chicken when I added the mushrooms. You can also substitute the chicken with shrimp which also should be added with the mushrooms so they don’t overcook. OR - if you want to go vegetarian, just leave the chicken out all together.
Vegetables - There is a lot of versatility in the type of mushrooms you use. Shiitakes and button mushrooms are my favorite. I’ve also tried it with oyster mushrooms which were good, but a little too delicate and a little pricy. You can use reconstituted dried mushrooms such as lobster and shitake, or canned straw mushrooms. These work great in a pinch like when I don’t have fresh mushrooms in the fridge. Other vegetables that I’ve used include carrots, celery, spinach and chard. All work quite well.
Pasta - What’s your favorite? What’s in the pantry? The only pasta that I can think of that probably wouldn’t work is angel hair (capellini) and orzo. I think both would be too delicate for the ingredients and the flavors of the fish sauce and Thai curry paste, plus the orzo is just too small.
Thai curry paste - Just a little bit of red or green curry paste elevates a very simple dish. In addition to Thai dishes, I use it in scrambled eggs, simple rice dishes, and soups. If you can’t find Thai paste at your local grocery store try a specialty market or buy it online. This paste keeps indefinitely, so it will still be good when you need it.
Don't forget the last step - Top it off with fresh herbs and lime!
Recipe author: MJ of MJ's Kitchen