Chicken cooked with red curry paste and penne and served with lemon chilli bread
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Non Veg • | Boneless chicken,cut into thin strips | 200 grams |
| • | Red curry paste | 1 1/2 teaspoons |
| • | Whole wheat penne pasta ,boiled | 200 grams |
| • | Pavs | 4 |
| • | Butter | 4 tablespoons |
| • | grated lemon zest | 1 teaspoon |
| • | Lemon juice | 1 tablespoon |
| • | Crushed red chillies | 2 teaspoons |
| • | Oil | 2 tablespoons |
| • | Coconut milk | 3/4 cup |
| • | Salt | to taste |
| • | Fresh basil leaves | 20 |
Method
1. Preheat oven to 180° C.
2. Heat 2 tbsps oil in a non-stick pan, add red curry paste and saute for 1 minute. Add chicken strips and ¼ cup water and cook till done.
3. Add penne pasta and mix well. Add coconut milk and salt and let it cook for 2-3 minutes.
4. Add 15 torn basil leaves and mix well.
5. Slit the pavs vertically from the top without cutting through.
6. Place butter in a bowl, add salt, 1 tsp crushed red chillies, lemon zest and ½ tbsp lemon juice and mix well. Apply this into the slits made in the pavs and little bit on the top. Bake in the preheated oven for 5-10 minutes.
7. Add ½ tbsp lemon juice to the pasta with 1 tsp crushed red chillies and mix.
8. Transfer into a serving bowl, garnish with remaining basil leaves. Serve hot with lemon chilli bread.
1. Preheat oven to 180° C.
2. Heat 2 tbsps oil in a non-stick pan, add red curry paste and saute for 1 minute. Add chicken strips and ¼ cup water and cook till done.
3. Add penne pasta and mix well. Add coconut milk and salt and let it cook for 2-3 minutes.
4. Add 15 torn basil leaves and mix well.
5. Slit the pavs vertically from the top without cutting through.
6. Place butter in a bowl, add salt, 1 tsp crushed red chillies, lemon zest and ½ tbsp lemon juice and mix well. Apply this into the slits made in the pavs and little bit on the top. Bake in the preheated oven for 5-10 minutes.
7. Add ½ tbsp lemon juice to the pasta with 1 tsp crushed red chillies and mix.
8. Transfer into a serving bowl, garnish with remaining basil leaves. Serve hot with lemon chilli bread.
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