Thai Red Curry Pasta | I Can You Can Vegan

Thai Red Curry Pasta

Name: Thai Red Curry Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: ½ green pepper; ½ red pepper; 1 tbsp minced garlic; 4 tbsp red curry paste; 1 can full fat coconut milk; 2½ cups frozen broccoli; ½ tsp ground ginger; salt; 4 oz. noodles; green onions for garnish; a few splashes of vegetable broth; 1-2 tbsp oil of choice

Serves 410 mins prep20 mins cook

A simple red curry pasta sauce tossed in a combination of assorted vegetables and pasta for a complete meal!

0 servings

What you need

green bell pepper

red bell pepper

tbsp granulated garlic

tbsp red curry paste

can coconut milk

cup broccoli carrot cauliflower mix

tsp ground ginger

tbsp orange oil

Instructions


1 In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, saute minced garlic  until fragrant.
2 Once garlic is fragrant add the red curry paste, ground ginger, and salt along with the full fat coconut milk. Whisk together until all ingredients are combined, then bring to a boil (still stirring).
3 Once boiling, reduce to a medium heat and add in your pasta. Stir off and on until cooked.
4 Lastly, add in the sliced peppers and frozen broccoli stir to combine. Cook for an additional 5-7 minutes or until broccoli is cooked through.
5 Remove from heat and allow to cool in order for the sauce to thicken (about 8-10 minutes).
6 Plate and garnish with green onions (optional). Enjoy!

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