One Pot Yellow Curry Chicken Pasta

Interactive experience

Products and recipes

Serves 6 · Ready in 15 min

As seen on Season 16, Episode 7 of Good Chef Bad Chef on Network Ten

Recipe

Serves 6 · Total 15m

Ingredients

• 2 tbsp extra virgin olive oil
• 2 chicken breast fillets, diced
• 1 brown onion, peeled and cut into wedges
• 4 garlic cloves, chopped
• 1 x 185g jar Thai yellow curry paste
• 1 x 400ml coconut milk
• 1L water
• 1 small green capsicum, sliced
• 1 small red capsicum, sliced
• 1 cup frozen peas
• Salt and pepper, to taste
• 500g pasta
• Fresh coriander, chopped and crunchy fried noodles for garnish

Method

1. Heat olive oil in a large frying pan over medium-high heat. Add chicken and season, then add onion and garlic and cook, stirring for a couple of minutes to seal the chicken.
2. Add the curry paste and capsicum and cook stirring for a minute or two until fragrant. Add the coconut milk and water, stir to combine and bring to a simmer. Add the pasta and cook, stirring occasionally until the pasta has cooked and the sauce has thickened.
3. In the last few minutes of the pasta cooking, add the frozen peas. Add salt and pepper to taste.
4. Serve topped with fresh coriander and crunchy noodles.