Curry – Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g turkey or chicken breast
- 1 bell pepper (s), yellow
- 1 red pepper (s)
- 1 can coconut milk, unsweetened (approx. 500 ml)
- 125 ml broth
- 2 tablespoon curry paste (from glass or tube) possibly more, depending on taste
- 2 tablespoon lemon juice
- 2 tablespoon soy sauce
- 400 g pasta (spahetti)
- some salt and pepper to season
Print Recipe
Pin Recipe Instructions
- First cut the turkey or chicken breast into small pieces. Finely dice the paprika. Sear the chicken with little fat in a large pan (I usually use a wok, there is more space in it). Add the diced paprika and sear them together briefly. Then add the curry paste and stir everything well. Add the stock and coconut milk and simmer with the lid on for a maximum of 10 minutes.
- In the meantime, cook the spaghetti al dente. Season the sauce with lemon, soy sauce, salt and pepper. And let it steep for a few more minutes until the spaghetti is ready. Drain the pasta, add to the sauce and mix well. If the sauce seems a bit runny to you, don`t worry. The noodles soak up quite a bit of liquid.
- Good Appetite.
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