Panang Curry Pasta with Pine Nuts and Basil

Serves: 4
Total Calories: 526


8 cups water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
12 ounces penne pasta
3 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon panang curry paste
1 cup
1 1/2 tablespoons Thai fish sauce
2 teaspoons paprika
1/2 cup whipped cream
2/3 cup snow pea
1/2 cup thinly sliced red bell pepper
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh basil


Bring water to boil in a stockpot with vegetable oil and salt. Add pasta and boil until al dente, about 7 minutes. Drain, rinse with cold water, and set aside.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté until lightly browned. Add curry paste and stir 1 minute. Add coconut milk, fish sauce, and paprika and bring to boil. Pour in cream, return to boil, and stir constantly for 2 minutes, then reduce heat to low and simmer 5 minutes. Add snow peas, bell pepper, pine nuts, basil, and reserved cooked pasta; toss to coat pasta well. Remove from heat, divide pasta among 4 dishes and serve.

Nutritional Facts:

Serves: 4
Total Calories: 526
Calories from Fat: 220

This Panang Curry Pasta with Pine Nuts and Basil recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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