Chicken Red Curry Pasta with Lemon Chilli Bread

Ingredients 

• 200 grams boneless chicken, cut into thin strips
• 1½ teaspoons red curry paste
• 200 grams whole wheat penne pasta, boiled
• 4 pavs
• 4 tablespoons butter
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons crushed red chillies
• 2 teaspoons oil
• ¾ cup coconut milk
• Salt to taste
• 20 fresh basil leaves

Method

1. Preheat oven to 180°C.
2. Heat 2 tablespoons  oil in a non-stick pan, add red curry paste and saute for 1 minute. Add chicken strips and mix well. Add a little water, mix and cook till chicken is done.
3. Add penne pasta and mix well. Add coconut milk and salt and let it cook for 2-3 minutes.
4. Tear 15 basil leaves and add and mix well.
5. Slit the pavs vertically from the top without cutting through.
6. Take butter in a bowl, add salt, 1 teaspoon 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 and keep them on a plate. Keep the plate in the preheated oven and bake 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.

Nutrition Info