Some people thinks fusion food is like a perfect way to murder the cuisines. If that’s the case, I am one horrible serial killer when it comes to mixing up food. I find thick Thai curries to go well with pastas. I could do so many ways with then, butching up the dishes mercilessly with herbs, spices, succulent meat and any other ingredients I seemed fit to throw in. I don’t care… as long as they come out like this…
Fusilli with Massaman Curry Sauce
Ingredients: (for 2 servings)
100 gm raw fusilli
1 1/2 cup coconut cream-divided
½ cup chicken stock
1 tbsp Massaman Curry Paste
200 gm chicken- sliced
Fish sauce and sugar to taste
2 tsp peanut butter
Few kaffir lime leaves- sliced
1. In a large pot of water, cook fusilli as per package instruction and keep aside.
2. Heat ½ cup coconut cream in the medium sauce pan and add Massaman curry paste. Stir until aromatic.
3. Add chicken and stir for a few minutes until the chicken slightly cooked on the outside.
4. Add chicken stock and bring to boil. Simmer for 10 minutes or until the chicken cooked through.
5. Add coconut cream and peanut butter, then stir well and simmer further without letting the sauce boil.
6. Season with sugar and fish sauce.
7. Add cooked fusilli in the chicken Massaman curry sauce and toss well. Garnish with kaffir lime leaves. Serve hot and enjoy.
If you notice, I didn’t use any oil in this recipe. I love cooking Thai curry paste in coconut cream. The fragrance coconut cream and curry paste mixed together are beautiful. You don’t really need oil in cooking it. The curry sauce takes about 15 minutes to make. For vegetarian, try the combination of mushroom and eggplant instead of chicken. This dish is very quick, easy and it works for us any time.