Thai Curry Fettuccine
Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas.
Servings 6 Servings
Calories 446kcal
Ingredients
- 16 ounces fettuccini
- 1 tablespoon extra virgin olive oil
- ½ cup red bell pepper diced small
- 4 cloves garlic finely chopped
- 1 teaspoon curry powder
- ½ teaspoon sea salt
- 28 ounces coconut milk 2 cans 14 ounces each, full fat (17% to 22%) coconut milk (cream)
- ¼ cup red curry paste
- ¼ cup soy sauce or tamari
- 3 tablespoons brown sugar packed
- 8 ounces bamboo shoots canned sliced, drained
- ½ 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: 446kcal | Carbohydrates: 70g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Sodium: 327mg | Potassium: 286mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2081IU | Vitamin C: 23mg | Calcium: 55mg | Iron: 2mg