Thai Chicken Pasta
Transform your weeknight dinners with this irresistible Thai Chicken Pasta, a fusion dish that combines tender strips of chicken, velvety peanut sauce, and perfectly cooked linguine or spaghetti. Infused with the exotic flavors of creamy coconut milk, red curry paste, lime juice, and soy sauce, this recipe brings a harmonious blend of savory, tangy, and mildly spicy notes. Vibrant vegetables like red bell peppers and carrots add a satisfying crunch, while fresh cilantro and chopped scallions provide a burst of freshness. Finished with an optional garnish of crushed peanuts for added texture, this easy-to-make meal is ready in under 40 minutes and serves 4, making it a delicious option for family dinners or casual entertaining. Perfect for fans of Thai cuisine, this dish will satisfy any craving for bold and comforting flavors!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 300 grams linguine or spaghetti pasta
- 1 cup coconut milk
- 0.33 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons red curry paste
- 2 tablespoons vegetable oil
- 1 piece red bell pepper, thinly sliced
- 1 piece carrot, julienned
- 2 stalks scallions, chopped
- 2 tablespoons cilantro leaves, chopped
- 2 tablespoons crushed peanuts (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti pasta according to the package instructions until al dente. Drain and set aside.
Slice the chicken breasts into thin strips. Season lightly with salt and pepper.
In a small bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and red curry paste until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken strips and cook until golden and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the red bell pepper and carrots, and sauté for 3-4 minutes until slightly softened.
Return the cooked chicken to the skillet with the vegetables. Pour the peanut sauce over the chicken and vegetables, stirring to coat everything evenly. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss well to combine with the sauce, chicken, and vegetables.
Transfer the Thai Chicken Pasta to serving plates. Garnish with chopped scallions, cilantro leaves, and crushed peanuts if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 48.5 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2741 mg | 58% | |
*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.
