Red Curry Chicken Rotini
Ingredients of Red Curry Chicken Rotini
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Rotini pasta 4 cups 1 L Cooking oil 1 tbsp. 15 mL Boneless,skinless chicken thighs,cut into 1 inch (2.5 cm) pieces 1 lb. 454 g Diced peeled tart apple 1 1/2 cups 375 mL Chopped frozen mango, thawed 1 cup 250 mL Thinly sliced onion 1 cup 250 mL Thinly sliced red pepper 1 cup 250 mL Garlic clove,minced 1 1 Can of coconut milk 14 oz. 398 mL Prepared chicken broth 1 cup 250 mL Fish sauce 2 tbsp. 30 mL Sweet chili sauce 2 tbsp. 30 mL Red curry paste 1 tsp. 5 mL Lime juice 1 tbsp. 15 mL Chopped fresh basil 1 tbsp. 15 mLHow to Red Curry Chicken Rotini
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 12 to 14 minutes, stirring occasionally,until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat cooking oil in large frying pan on medium-high. Add chicken. Cook for 5 to 8 minutes, stirring occasionally, until starting to brown. Drain all but 1 tbsp. (15 mL) drippings.
Add next 5 ingredients. Reduce heat to medium. Cook for 5 to 10 minutes, stirring occasionally, until onion and apple are softened.
Add next 5 ingredients. Stir. Bring to a boil. Simmer, uncovered, for about add lime juice. Stir. Add to pasta. Toss. Transfer to serving bowl.
Sprinkle with basil. Makes about 8 cups (2 L).
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