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  1. Home
  2. Dinner Tonight

Thai Green Curry Chicken Tagliatelle

Give your green curry a makeover with this delicious pasta twist! - by Kerrie Worner
  • 23 Apr 2019
Prep: 5 Minutes - Cook: 20 Minutes - Easy - Serves 4
Proudly supported by

Who doesn't love a good green curry? Well this twist on the classic Thai dish is as yummy as it is exciting. Give it a go!

Ingredients

250g box tagliatelle

1/3 cup Thai green curry paste

250g punnet cherry tomatoes

400ml can coconut milk

1 tablespoon fish sauce

500g chicken stir-fry strips

200g green beans, trimmed, cut in 4cm lengths

1 cup frozen peas

¾ cup coarsely chopped fresh coriander

Thinly sliced long red chilli, to garnish

Method

  1. Cook pasta in a large saucepan of boiling, salted water until tender. Drain.

  2. Meanwhile, heat a large, deep frying pan over a medium heat. Add paste and tomatoes. Cook, stirring for about 2 minutes, or until fragrant. Stir in milk and sauce. Bring to boil. 

  3. Add chicken and beans to pan. Cook, stirring for about 3 minutes, or until chicken is just cooked. Add pasta and peas. Stir for a further 3 minutes, or until peas are tender and sauce is slightly thickened. Remove. Stir in coriander. 

  4. Serve pasta garnished with chilli. 

     

    TIP! Tagliatelle can be replaced with fettuccine, for a change. If chicken strips are unavailable, cut 500g chicken tenderloins into long, thin strips.

  • Dinner Tonight
  • thai green curry recipe
Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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