This is one of my healthy recipes and uses red curry paste, light coconut milk, and frozen vegetables to create a unique and delicious easy weeknight pasta dinner the whole family will love. Make it in one pot for speedy cleanup!
14.5ouncesunsweetened coconut milk (can be the light version)(one can)
2tablespoonsred curry paste(add more to taste, if desired)
12ouncesuncooked rotini(one package)
Instructions
In a large pot, combine the onion and pepper strips, the squash slices, the peas, and the garlic (if desired). Heat over medium heat for about 2 minutes until the vegetables are partially thawed.
12 ounces frozen onion and pepper strips, 12 ounces frozen squash slices, 1 cup frozen peas, 1 tablespoon minced garlic
Add the diced tomatoes, coconut milk, and curry paste. Increase the heat to medium high, cover, and heat until the mixture starts to simmer, about 10 minutes. Stir occasionally.
28 ounces diced tomatoes, 14.5 ounces unsweetened coconut milk (can be the light version), 2 tablespoons red curry paste
Taste and adjust the flavor, adding more curry paste if your family likes spicier food. (You can also add some salt and/or pepper here. Or, if you like things really spicy, add some cayenne pepper.)
Mix in the pasta, reduce the heat, cover, and simmer about 15 minutes, until the pasta is tender.
12 ounces uncooked rotini
Video
Notes
If you don't have garlic or don't feel like using it, you can skip it and your result will still be good.
Tri-color pasta looks really pretty in this dish.
Feel free to use either regular coconut milk or the light version. Note that I am talking about the canned coconut milk, not the non-dairy milk substitute.
Not all curry paste is equal. You can buy mild and hot, and even with the hot, the spiciness can vary. Taste test and adjust as needed.
Optional garnish: Sprinkle chopped basil, and top with freshly picked whole basil leaves.