One Pot Yellow Curry Chicken Pasta

Serves 6

Time 15 minutes

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

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.

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. 

In the last few minutes of the pasta cooking, add the frozen peas. Add salt and pepper to taste.

Serve topped with fresh coriander and crunchy noodles.