Gwen’s Curry Pasta Bake
Yield: 4
Creamy, hearty and full of flavour, this curry pasta bake combines wholemeal fettuccine, tender chicken, mushrooms and peas in a velvety coconut curry sauce made with Ayam Thai Yellow Curry Paste. Finished with tomato and Parmesan, then baked until lightly golden, it's an easy, family-friendly dinner for any night of the week.
Ingredients
Instructions
- Preheat the oven to 200°C.
- Cook the wholemeal fettucine in a large pot of boiling water according to packet directions. Before draining, reserve ½ cup of the pasta cooking water. Drain and set aside.
- While the pasta is cooking, heat a large frying pan over medium heat. Add the butter and a drizzle of olive oil, allowing the butter to melt gently without burning.
- Stir in the Ayam Yellow Curry Paste and cook for 30 seconds until fragrant.
- Add the diced Tasman Butchers chicken breast and cook for approximately 2 minutes.
- sauté the mushrooms until softened and the chicken is cooked through, about 2–3 minutes.
- Pour in 1½ cans (approx. 405ml) of Ayam Light Coconut Cream. Add a small splash of sodium-reduced stock and a pinch of pepper. Stir to combine and allow to simmer gently.
- Add half a cup of peas and cook for another 1–2 minutes.
- In a separate bowl, whisk the eggs.
- Add the whisk eggs to the drained pasta into an ovenproof dish with a small amount of reserved pasta water and toss to coat.
- If required, loosen the sauce with a little extra reserved pasta water.
- Add the cooked chicken and mushroom sauce evenly over the pasta.
- Top with chopped tomato and a light sprinkle of Parmesan.
- Bake at 200°C for 5–10 minutes or until heated through and lightly golden.
- Serve with curly parsley
