Flavoursome and qwik & simple to prepare.
Red Curry Sauce
Flavoursome and qwik & simple to prepare.
Ingredients
- 2 Tbsp red curry paste (or more to taste)
- 1 cup coconut cream
- ½ cup low-fat milk
- 1 tsp cornflour
- 1 tsp peanut oil
- 1 clove garlic finely chopped
- 1 small onion finely chopped
- 150 g beef or chicken thinly sliced
- 1 Tbsp Chinese parsley (coriander) chopped
- 300 g pasta (penne, fettuccine, or large spirals)
- 2 spring onions or parsley finely chopped, for garnish
Instructions
- Mix red curry paste with coconut cream, milk and cornflour. heat oil in saucepan and lightly cook garlic with garlic with onion until clear but not brown. Add thin strips of beef or chicken and lightly brown in oil. Remove from heat and stir in liquids and Chinese Parsley (coriander). Return to heat and allow to thicken gently. Pour sauce over cooked pasta, sprinkle with parsley or finely chopped spring onions, and serve.
Notes
Pearce, Jeni (1996) Jeni Pearce’s Healthy Pasta Cookbook Reed Publishing
Jeni Pearce’s Healthy Pasta Cookbook. Pasta – everybody loves it (and we all know how bad those cream sauces can be for you). From whole meals to side dishes, vegetarian sauces to seafood and meat dishes, and variations on the traditional macaroni cheese to pasta salads, the recipes in this book are sure to tempt your tastebuds, as well as being healthy.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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