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Coconut Curry Pasta

Coconut Curry Pasta - Adùn

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)


  1. Heat Coconut Oil in a pan over medium to low heat.

  2. Sauté onions and garlic until translucent. Onions and Garlic in a Pan - Adùn

  3. Add mushrooms , season with salt, and sauté until brown. Mushrooms in a Pan - Adùn

  4. Add chopped bell peppers and cook for 2 minutes. Take out half of the sautéed vegetables and set aside. Bell Peppers, Mushrooms, Onions and Garlic - Adùn

  5. Add Plain Stew with curry, black pepper, knorr, and salt and cook for 2 minutes. Plain Stew & Vegetables - Adùn

  6. Add a can of Coconut milk to the pan, stir, and let it simmer. Coconut Curry Base - Adùn

  7. Cook Pasta till al dente, add to sauce with some pasta water, and simmer for 3 minutes. Pasta Boiling - Adùn

  8. Squeeze in some lemon, add another half of the sautéed vegetables and chopped basil. Coconut Curry Pasta in a Pot - Adùn

  9. Serve hot!  Coconut Curry Pasta in a Plate - Adùn

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Plain Stew Plain Stew