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