Curry Thai Penne

Who knew making your own Thai dinner could be so simple and quick? This dish is also good when you substitute the chicken with crab.

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Ingredients:

• Penne pasta
• 2 cloves garlic, minced
• 1 Granny Smith apple, peeled, cored and diced
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• 1 14.5 oz can low sodium chicken broth
• 1 14.5 oz can light coconut milk
• 2 tbsp curry
• 1 tbsp red chili paste
• 2 tbsp chunky peanut butter
• 1 tsp dried mint leaves
• 2 cups cooked chicken, cubed

Method

Cook penne pasta according to directions and set aside. Heat olive oil in a large fry pan over medium high heat. Add garlic and stir for 30 seconds. Add diced apple and onion and cook for approximately 5-7 minutes, stirring frequently. Add chicken broth and reduce until only 1/4 cup of liquid is remaining. Add curry, chili paste, and coconut milk. Reduce heat to medium low and simmer, reducing liquid until 1/2 cup is remaining. Add peanut butter, mint and chicken, stirring to combine, and simmer for 5-10 minutes or until desired consistency. Add sauce to penne pasta. Sprinkle with chopped parsley. Salt and pepper to taste and serve.

Notes:

Number of servings: 4-6

Submitted By: Wendy Sue Lynch
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