Prep 10 mins
Cook 30 mins
A savory curry sauce over pasta of your choice. A microwave may be used to make preparation quicker. However, I used this recipe for camping, since the only thing that needed refrigeration was the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. This dish is vegetarian friendly because you do not need to use pasta stuffed with meat. You may wish to double the sauce recipe and eat it with crusty bread to dip. Yummy! Time to make is an estimate.
- 1 (14 ounce) can vegetable broth or 1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
- 1⁄2 cup butter, divided in half (1 stick)
- 2 tablespoons curry powder (or more)
- 1 (14 ounce) package pasta (I used frozen ravioli)
- 1 (14 ounce) can unsweetened coconut cream (milk)
- crusty bread, to dip (maybe french bread?) (optional)
- Start sauce first, as it needs to simmer to thicken.
- Pour the can of broth into a medium sized pot and start simmering it.
- Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
- Add the curry powder, whisking to make sure there are no lumps.
- Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
- In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
- When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
- Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
- Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
- Serve the sauce over the pasta with a side of crusty bread to dip.
I love this recipe!! There is this little hole-in-the-wall restaurant on Beale Street in Memphis that has the best curry chicken pasta and I have been looking to find the recipe to make at home. When I made this, I did add chicken. It is fabulous. I will make it over and over.
I doubled this recipe, and with 4 cups of broth it was way too salty. I would not make this again without halving the broth - just add water for the lost volume of broth. Also, I added cherry tomatoes at the last minute to give it at least a bit of food value.
Not too impressed, tasted more like buttered noodles to me. think I'd need to add veggies or something. Used half the curry powder cause I'm a spice-whimp. Nice recipe, just not my liking.