A combination of Green Thai curry and Italian white cheese sauce pasta with sautéed veggies.
Hope you like it :)
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(Serves 2) Ingredients: 1/2 finely chopped onion 6-7 cloves of garlic mincely chopped 8 Broccoli pieces cut into medium flowers 2 big mushrooms 30 gms of Green curry paste 180 ml of coconut milk 1tbsp of peanut butter2 cups of fusilli 2 cubes of cheese Olive oil Butter OreganoSalt to taste
PROCEDURE:1. Soak the flower pods of broccoli in cold water, half an hour prior to the preparation(this is for cleaning the broccoli) 2. Meanwhile wash the mushrooms for cleaning to cook further. Boil 2 cups of fusilli and after boiling throw the water and just mix in 1 spoon olive oil without heat. 3. Put 1tbsp of olive oil in the sauce pan. 4. Sauté the garlic and onions for a few minutes till they start turning golden. 5. Add the cut broccoli flower pods into the pan. Let all of it cook for 5-10mins on a sim flame. 6. Take the sautéed veggies aside in a bowl and add 1tsp peanut butter into the sauce pan. 7. Put the mushrooms and let it cook for 2-3 mins on a high flame while stirring it and let it be on flame till it turns golden. 8. Lower the flame to sim and add the sautéed veggies along with the mushrooms.9. Add some salt and stir it. Close the lid and let it cook for 3mins on a sim flame. 10. Switch off the flame and empty all the sautéed edibles into a bowl. Preparation of cheese sauce: 11. Add 1tbsp unsalted butter, 2 big cheese cubes and keep adding coconut milk for consistency. When the cheese sauce is on heat and is thin in consistency add the green curry paste.Keep stiring to avoid lumps. 12. Add a little water just in case it gets too thick. 13. Add all the veggies into the green curry cheese sauce. Keep stirring and add fusilli before the cheese thickens. Keep on a sim flame and keep stirring. Add seasonings before eating and mix well.
THERE YOU GO 😍😋 Your Green Thai curry Pasta is ready !!
Try it out and do give me your feedback.
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