Coconut Curry Pasta
Written by: Bethany
The combination of Coconut Milk and Curry is LEGENDARY, and this Coconut Curry Pasta proves that 100% right. Across so many cuisines, the mix of curry and coconut (in many forms) always makes a delicious, hearty, and flavorful dish, and this one is no exception.
This recipe has a twist by adding some Stew (tomatoes, peppers, and onions) blended and cooked together. It is a base or mother sauce in West African/Nigerian cooking, and this addition gives the dish a lot of depth for the different flavor profiles in this dish.
Making this dish requires some skill, but rest assured, this dish will blow your socks off!
- 1 Lemon
- 2 tsp of Garlic
- 2 Bell Peppers
- 2 tbsp of Knorr
- 4-5 Mushrooms
- 5-6 Basil Leaves
- 1 tsp of Black Pepper
- 4 tbsp of Coconut Oil
- 1 Cup Adùn Plain Stew
- 1 Can of Coconut Milk
- ½ Red or Yellow Onion
- 2 tbsp of Curry Powder
- ½ Pack Pasta (Papaderlle)
Heat Coconut Oil in a pan over medium to low heat.
Sauté onions and garlic until translucent.
Add mushrooms , season with salt, and sauté until brown.
Add chopped bell peppers and cook for 2 minutes. Take out half of the sautéed vegetables and set aside.
Add Plain Stew with curry, black pepper, knorr, and salt and cook for 2 minutes.
Add a can of Coconut milk to the pan, stir, and let it simmer.
Cook Pasta till al dente, add to sauce with some pasta water, and simmer for 3 minutes.
Squeeze in some lemon, add another half of the sautéed vegetables and chopped basil.