Shells with Coconut Thai Chicken
Embark on a culinary adventure with this irresistible Shells with Coconut Thai Chicken recipe—a delightful fusion of creamy coconut milk, bold red curry paste, and tender chicken breast paired with hearty pasta shells. This dish blends the comforting essence of Italian pasta with the vibrant and aromatic flavors of Thai cuisine, creating a truly unique and satisfying meal. Fresh garlic, ginger, and a touch of lime juice bring brightness to the rich, savory sauce, while red bell peppers add a subtle crunch. Finished with a garnish of cilantro and green onions, this quick and easy recipe is perfect for weeknight dinners or when you're craving something exotic at home. Ready in just 45 minutes, this crowd-pleasing dish serves four and is sure to transport your taste buds to a tropical paradise.
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Recipe Information
Ingredients
- 12 oz Medium pasta shells
- 13.5 oz Coconut milk
- 1 lb Chicken breast
- 2 tbsp Red curry paste
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 3 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 tbsp Vegetable oil
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro, chopped
- 2 Green onions, sliced
- 1 Red bell pepper, thinly sliced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Water
Instructions
Bring a large pot of salted water to a boil. Cook the medium pasta shells according to package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breast into thin slices or bite-sized pieces. Season with a pinch of salt and black pepper.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the chicken to the skillet and cook for 5-7 minutes until the chicken is browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the red curry paste and cook for 1-2 minutes to release its aroma.
Stir in the coconut milk, fish sauce, and brown sugar, whisking until the sauce is smooth and well combined.
Add the red bell pepper to the skillet and let it simmer in the sauce for 3-5 minutes until slightly softened.
Return the cooked chicken to the skillet, stirring to coat it with the sauce. Add the lime juice and adjust seasoning to taste, if necessary.
Combine the cooked pasta shells with the coconut Thai chicken mixture. Toss gently to ensure the pasta is evenly coated.
Garnish with fresh cilantro, sliced green onions, and an extra squeeze of lime, if desired.
Serve warm and enjoy this delightful fusion of flavors!
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5815 mg | 253% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 54.8 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2582 mg | 55% | |
*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.
