Thai Curry Penne with Ginger Tomato Chutney
Elevate your pasta night with this vibrant and flavor-packed Thai Curry Penne with Ginger Tomato Chutney! This fusion recipe combines al dente penne pasta coated in a creamy, aromatic Thai red curry sauce infused with coconut milk, soy sauce, and a touch of brown sugar for subtle sweetness. The real star is the homemade ginger tomato chutney, a tangy and slightly spicy topping made with fresh tomatoes, garlic, ginger, and a hint of chili, perfectly balancing the richness of the curry. Finished with a squeeze of lime juice and a garnish of fresh cilantro, this dish brings together bold Thai-inspired flavors with comforting pasta for a unique, restaurant-quality meal you can make in under an hour. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for adventurous foodies!
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Recipe Information
Ingredients
- 300 g penne pasta
- 400 ml coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, finely grated
- 400 g tomatoes, chopped
- 1 red chili, finely chopped
- 1 onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.
Add the ginger, garlic, and red chili to the saucepan and cook for another minute until fragrant.
Stir in the chopped tomatoes, salt, and black pepper. Lower the heat and let the mixture simmer for 15-20 minutes, stirring occasionally, until it thickens into a chutney-like consistency. Set aside.
In a large skillet or wok, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the Thai red curry paste and stir for 1 minute to release its aroma.
Pour in the coconut milk, soy sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.
Add the cooked penne pasta to the skillet, tossing it in the curry sauce until fully coated. Let it cook for 2-3 minutes to absorb the flavors.
Remove the skillet from heat and stir in the lime juice for a fresh tangy finish.
Serve the curry-coated penne hot, topped with a generous spoonful of the ginger tomato chutney.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 610 mg | 13% | |
*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.
