Linguine with Curry and Coconut Milk
A delicious fusion of Italian and Asian flavors, this linguine dish is creamy, spicy, and utterly irresistible.
Ingredients - Serves 4
- Lime - 1, juiced
- Fresh basil leaves - 1/2 cup, chopped
- Salt and pepper - To taste
- Vegetable broth - 1 cup
- Coconut milk - 1 can (13.5 ounces)
- Red curry paste - 2 tablespoons
- Garlic - 3 cloves, minced
- Olive oil - 2 tablespoons
- Linguine - 1 pound
Let's Get Started
- Cook the linguine according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the curry paste and stir until the garlic is coated and the paste is fragrant, about 2 minutes.
- Add the coconut milk and vegetable broth. Stir to combine and bring to a simmer.
- Season with salt and pepper. Let the sauce simmer for 10 minutes, or until slightly reduced.
- Add the cooked linguine to the skillet and toss to coat in the sauce.
- Stir in the chopped basil and lime juice. Serve hot.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 20g
- Carbs: 75g
- Protein: 15g
- Sodium: 500mg
- Sugar: 5g