Thai Green Curry Pasta Salad
A vibrant and refreshing pasta salad bursting with the aromatic flavors of Thai green curry. Tender chicken, al dente pasta, and crisp vegetables are tossed in a creamy, tangy, and spicy green curry dressing, making for a perfect main course.
Ingredients
- •8 oz fusilli pasta
- •1 lb chicken breast, boneless, skinless, diced into 1/2-inch pieces
- •1 tablespoon vegetable oil
- • to taste salt
- • to taste black pepper, freshly ground
- •3 tablespoon green curry paste (Mae Ploy or Maesri brands recommended)
- •0.75 cup coconut milk, full-fat
- •2 tablespoon fish sauce
- •2 tablespoon lime juice, fresh
- •1 tablespoon brown sugar, packed
- •1 cup English cucumber, seeded and diced
- •0.5 cup red bell pepper, diced
- •1 cup cherry tomatoes, halved
- •0.25 cup red onion, very thinly sliced
- •0.25 cup fresh cilantro, chopped
- •2 tablespoon fresh mint, chopped
- •0.25 cup roasted peanuts, chopped, for garnish
- • lime wedges, for serving
Instructions
- 1.
Cook the fusilli pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
- 2.
While the pasta cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breast and season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from heat and let cool.
- 3.
Prepare the Thai green curry dressing: In a medium bowl, whisk together the green curry paste, full-fat coconut milk, fish sauce, fresh lime juice, and brown sugar until well combined and smooth. Taste and adjust seasoning if needed; you may want more lime for tang or fish sauce for umami.
- 4.
In a large mixing bowl, combine the cooled pasta, cooked chicken, diced English cucumber, diced red bell pepper, halved cherry tomatoes, and thinly sliced red onion.
- 5.
Pour the prepared green curry dressing over the pasta and chicken mixture. Add the chopped fresh cilantro and fresh mint. Toss gently until all ingredients are evenly coated with the dressing.
- 6.
Cover the bowl and refrigerate the Thai Green Curry Pasta Salad for at least 1 hour, or preferably 2-3 hours, to allow the flavors to meld and the salad to chill thoroughly. This salad tastes even better the next day.
- 7.
Before serving, give the salad another gentle toss. Garnish with chopped roasted peanuts and serve with fresh lime wedges on the side for an extra squeeze of citrus.
Tips
- 💡For a spicier kick, add an extra teaspoon of green curry paste or a pinch of red pepper flakes to the dressing.
- 💡Ensure the pasta and chicken are completely cooled before mixing with the dressing and vegetables. This prevents the vegetables from wilting and keeps the salad fresh.
- 💡Don't overcook the pasta! Al dente pasta holds up best in salads and prevents a mushy texture.
- 💡Feel free to customize with other vegetables like shredded carrots, blanched snap peas, or edamame.
- 💡To make this vegetarian, substitute the chicken with pan-fried tofu or tempeh, and ensure your green curry paste is vegetarian (some contain shrimp paste).
Recipe from TheCookbook.ai
Created by Basil Roux