This coocnut curry chicken pasta has such gorgeous, warm flavor with a silky sauce and lots of vegetables for a complete and simple meal!
- 1 dash olive oil
- 5 whole boneless, skinless chicken thighs diced small
- 3 1/4 teaspoons yellow curry powder divided
- 2 pinches salt divided
- 5 ounces cremini mushrooms thinly sliced
- 1/2 a red bell pepper diced small
- 1 whole small tomato diced small
- .25 ounces fresh lemongrass finely chopped (about 1 small stalk)
- 1 tablespoon garam masala
- 1 tablespoon red chili paste
- 1 can coconut milk 14 ounces
- 1 cup chicken stock
- 1 pound medium shells
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Heat the olive oil in a large skillet with deep sides over medium high heat. Season the chicken with 1/4 teaspoon of the curry powder and a big pinch of salt, then brown it in the pan for about 3-4 minutes. It should get cooked through and just start to develop a little color on the outside. Remove it to a plate. Add in the mushrooms, red pepper, tomato and lemongrass. Let them soften and get fragrant for a few minutes, then stir in the remaining curry powder, another pinch of salt, the garam masala and the chili paste. Let that cook together for another minute before you pour in the coconut milk and chicken stock.
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Return the chicken to the pan and bring it to a low boil. Reduce it to a simmer and let it bubble for 15-20 minutes. In the meantime, get a big pot of water on to boil for the pasta and salt it generously. Cook the shells in it until tender, for about 8-10 minutes. The sauce should be done by this point. Drain the pasta and stir it into the pan with the sauce. Toss it all together thoroughly off the heat and serve immediately! Enjoy!!