Pasta isn’t strictly Italian! This creamy rich and satisfying meal has great flavor from a premade curry paste.

We Provide
  • 1 Nest Tagliatelle
  • 1 Broccoli Crown
  • ½ Lbs Snow Peas
  • 1 Tablespoon Yellow Curry Paste
  • 1 Teaspoon Brown Sugar
  • 1 Lime
  • 1 Can Coconut Milk
  • 1 Carrot
  • 2 Oz. Cashews
  • 1 Oz. Cilantro
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • Can Opener
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Step 1


Start by prepping your veggies. Cut the broccoli into bite sized florets. Cut the snow peas and carrot at an extreme bias. Roughly chop the cilantro and set aside.

Step 2


Fill sauce pan ¾ full with water and place over high heat. Bring to a boil.

Step 3


While the water heats up, preheat a sauté pan over high heat with 1 tablespoon olive oil. Once the oil starts to shimmer, add in the curry paste and fry over medium heat for 1-2 minutes or until fragrant.

Step 4


While the curry fries, open the can of coconut milk (shaking first) and cut the lime in half. Once the curry is fragrant, add in the coconut milk and stir to combine the curry into the coconut milk. Once combined add in the veggies and bring up to a simmer. Add in the brown sugar, stir to combine. Cook for 5 minutes or until the veggies are still crisp but cooked.

Step 5


Once the water comes to a boil, season with a big pinch of salt and add in the Tagliatelle. Use a fork to gently release the nest and cook for 5 minutes. Once cooked, add directly into your sauté pan with your coconut milk and veggies. Squeeze the juice of half the lime on top and add in half the chopped cilantro. Stir to combine. Cook for 3 minutes over medium heat until the noodles start to soak up the sauce.

Step 6


To plate add half of the coconut curry to a plate and top with a pinch of fresh cilantro, half the cashews and a lime wedge.



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