bonappetit4.5
Red Curry Pasta
This riff on pasta alla vodka swaps in Thai red curry paste for tomato paste and coconut milk for cream, resulting in extra intensity and spicy-sweet flavor.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about ⏱️ 1 minute less than package directions.
. spaghetti1 lb
2
Meanwhile, heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium shallots, thinly sliced, and 6 garlic cloves, thinly sliced, stirring often, until softened, about ⏱️ 2 minutes. Add one 4-oz. can red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about ⏱️ 3 minutes.
. vegetable oil2 Tbspmedium shallots, thinly sliced24-oz. can red curry paste (preferably Maesri)1
3
Pour in one 13.5-oz. can unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about ⏱️ 3 minutes.
13.5-oz. can unsweetened coconut milk1
4
Using tongs, transfer pasta to sauce (a little water coming along is okay). Add 2 Tbsp. unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about ⏱️ 2 minutes. Remove from heat and add 2 tsp. fresh lemon juice; toss to combine.
. unsalted butter, cut into pieces2 Tbsp. fresh lemon juice2 tsp
5
Divide pasta among shallow bowls; top with thinly sliced scallion greens. Serve with lemon wedges.
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