Curry Pasta

Recipe by Chef Patience
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READY IN: 40mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 ounce) can chicken broth or (14 ounce) can beef broth
  • 12
    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)
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DIRECTIONS

  • 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.
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