Thai Curry Tagliatelle
This fusion recipe came about from one of those uncommon situations where one of us fancied an italian pasta dish and the other fancied a curry. So we decided to rustle up a quick Thai Yellow curry dish, made milder and creamier (by using less curry paste and more coconut cream) and using tagliatelle instead of noodles.
The result was a surprisingly easy and delicious dish that we now eat regularly. Feel free to substitute the prawns for chicken pieces or if you take both of those out you have a simple and wonderful vegan recipe. The beauty of this dish is it takes as much time to cook as it does to prepare your tagliatelle…that is 8-10 minutes. The curry sauce will be done in around 5 minutes so you only need to allow time for any raw ingredients (prawns, fish or chicken) to cook.
To give it more of the “fusion” feel we also topped the tagliatelle with fresh chopped chives. We use Thai yellow curry but red or green Thai curry pastes will work just as well. We normally combine Thai curry with coconut cream (or milk) but you can also use double cream instead for a richer finish.
Rate this Recipe Ingredients
Rate this Recipe