Thai Red Curry Chicken Alfredo

Chicken Pasta for dinner tonight... and every night!

Done in 30mins to 1 hours

Serves 4

Dish by Ori Goldberg

Ingredients

Everything you'll need:

1 packrigatoni

2 tbsp olive oil

4 tbspred curry paste

4boneless, skinless chicken breasts

2 tbspunsalted butter

2 tbsp brown sugar

300mlcoconut cream

2 tspfish sauce

2kaffir lime leaves

2 limes

Garnish:

ginger

1red chilli

fresh basil

We're taking chicken pasta dinners to the next level, with this Thai red curry chicken Alfredo! Inspired by the ever popular American-Italian Alfredo, this dish is spicey, fragrant and packed full of Thai flavours, and perfect for any lazy evening in!

Method

Start by marinating our chicken breasts in 2 tbsp of red curry paste, and a splash of olive oil. Coat well and leave for 30mins to an hour.

Heat a stainless steel pan over medium heat for a few minutes, before adding 2 tbsp of olive oil, and the marinated chicken breasts. Press them down well, and leave then to cook and sear over medium heat for 4-5 minutes. Try not to move it too much, before flipping. The cooked side should be golden brown, and nicely seared. Cook on the over side for another 5 minutes, adding butter and basting for the last 2.

Obviously here, don't forget to cook your pasta! Just follow the instructions on the packaging.

Remove and allow to rest, before adding the rest of the curry paste, and sugar into the pan, cooking off in the remaining pan fat, until the colour bleeds from the paste into the oil. Turn down the heat and add a little water, followed by the coconut cream, allowing to simmer with the kaffir lime leaves for a couple of minutes, before seasoning with salt, pepper, fish sauce, sugar and lime juice.

Add precooked pasta to the sauce, mix well, add pasta water if needed and cook off until glossy.

Slice the chicken breasts, and serve your pasta first, then our chicken breasts, and garnish with sliced ginger, red chillies and fresh basil leaves.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!