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