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🍝 Creamy Pasta with Curry Coconut Sauce

693 kcal · 30 min · 4 servings

Ingredients

• 500 g ribbon noodles
• 1 lime
• 1 shallot
• 1 garlic clove
• 1 tbsp oil
• 400 ml coconut milk (can)
• 1 tbsp fish sauce
• salt
• white pepper
• sugar
• parsley (for garnishing)
• 2 dried chili peppers
• 1 shallot (peeled)
• 2 cm coriander root
• 2 cm lemongrass
• 1 pinch cumin seeds
• 0.5 tsp turmeric

Instructions

1. 1. Place all ingredients for the curry paste into a mortar. Crush them with the pestle until a smooth paste forms.
2. 2. Rinse the lime under hot water and pat it dry. Grate the zest thinly. Cut the lime in half and squeeze out the juice.
3. 3. Peel the shallot and the garlic. Chop both ingredients very finely.
4. 4. Bring a large pot of salted water to a boil. Cook the wide noodles in it according to the package instructions until al dente (still slightly firm).
5. 5. Heat the oil in a large pan. Sauté the shallot and garlic pieces until they are translucent and soft.
6. 6. Add the grated lemon zest to the pan. Deglaze the mixture with the coconut milk.
7. 7. Stir in the lime juice, the homemade curry paste, and the fish sauce. Season the sauce with salt, sugar, and pepper.
8. 8. Let the sauce simmer on low heat for about 5 minutes until it becomes creamy.
9. 9. Remove the pan from the heat. Puree the sauce with an immersion blender until completely smooth.
10. 10. Drain the noodles and let them drip for a short moment. Toss them immediately with the warm sauce.
11. 11. Serve the noodles garnished with fresh parsley leaves.

Nutrition per serving

• kcal: 693
• Protein: 18 g · Fett/Fat: 26 g · Carbs: 95 g