Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas.
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5 from 10 votes

Thai Curry Fettuccine

Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas.
Course Main Course
Cuisine Pasta, Thai, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 476
Author Ginny McMeans

Ingredients

  • 16 ounces fettuccini
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup red bell pepper diced small
  • 4 cloves garlic finely chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • 28 ounces coconut milk 2 cans 14 ounces each, full fat (17% to 22%) coconut milk (cream)
  • 1/4 cup red curry paste
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons brown sugar packed
  • 8 ounces bamboo shoots canned sliced, drained
  • 1/2 cup peas frozen

Instructions

  • Cook fettuccine according to package directions - al dente
  • Heat oil in large skillet and add red bell pepper. Sauté 10 minutes.
  • Add garlic and cook one more minute.
  • Add curry powder and salt, stir to blend.
  • Add coconut milk, red curry paste, soy sauce, brown sugar to the pan. Stir and cook on medium low for 10 minutes.
  • Add bamboo shoots and peas. Cook over medium heat 5 minutes and stir in the noodles.  Toss well to coat the fettuccine.
  • Ready to serve.

Video

Nutrition

Serving: 12ounces | Calories: 476kcal | Carbohydrates: 68g | Protein: 12g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 671mg | Potassium: 277mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1990IU | Vitamin C: 17.7mg | Calcium: 54mg | Iron: 2.3mg