Easy Thai Chicken Pasta
Indulge in the bold flavors of this Easy Thai Chicken Pasta, a perfect weeknight dinner that fuses Asian-inspired ingredients with the comfort of pasta. Tender spaghetti or linguine is coated in a velvety sauce made from creamy peanut butter, rich coconut milk, and a pinch of fragrant red curry paste. Juicy slices of chicken, crisp red bell peppers, and vibrant julienned carrots add a delightful texture, while fresh cilantro, green onions, and crushed peanuts provide the ultimate finishing touch. Ready in just 40 minutes, this simple yet irresistible dish delivers a restaurant-quality meal in the comfort of your home. Ideal for fans of Thai cuisine, this recipe is perfect for anyone seeking a flavorful, quick, and satisfying dinner.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 1 lb chicken breast, thinly sliced
- 1 cup coconut milk
- 1 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp ginger, grated or minced
- 2 tbsp red curry paste
- 2 tbsp vegetable oil
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup crushed peanuts (for garnish)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to the package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Season the thinly sliced chicken breast with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes, until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic, grated ginger, and red curry paste for 1-2 minutes, until fragrant.
Reduce the heat to medium and pour in the coconut milk. Stir in the peanut butter, soy sauce, lime juice, honey, and a pinch of salt. Mix well until the sauce is smooth and creamy.
Add the cooked chicken back into the skillet along with the julienned carrot and sliced red bell pepper. Simmer for 3-4 minutes, letting the vegetables soften slightly and the flavors meld together.
Toss the cooked pasta into the skillet, ensuring that the noodles are thoroughly coated with the sauce. Cook for an additional 2-3 minutes until heated through.
Garnish with sliced green onions, chopped cilantro, and crushed peanuts before serving.
Serve immediately and enjoy your Easy Thai Chicken Pasta!
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 22.1 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
