Home > Thai Red Curry Pasta with Chicken

Thai Red Curry Pasta with Chicken

Yield: 4
INGREDIENTS	OUNCES	STANDARD
Vegetable or canola oil	0.5	1 Tbsp
Yellow onion – sliced thin	16	2 cups
Mushrooms – sliced	24	3 cups
Grape tomatoes – quartered	16	2 cups
Chicken – fully cooked	16	1 lb
DFA Speed Scratch Cream Sauce	32	4 cups
Thai red curry paste	2	1/4 cup
Shredded coconut	12	1 1/2 cups
Brown sugar	1.12	2 1/4 Tbsp
Fish sauce	1	2 Tbsp
Spinach	2.12	2 cups
Cilantro – chopped	2	4 Tbsp
Linguini – fully cooked	96	12 cups

Heat a large sauté pan with cooking oil over medium-high heat. Add onions, mushrooms, tomatoes and chicken to the pan. Sauté 3–4 minutes or until tomatoes start to blister and burst.
Add the DFA Speed Scratch Cream Sauce, Thai red curry paste, coconut, brown sugar and fish sauce to the pan. Mix to blend well.
Add spinach, cilantro and linguini. Toss to wilt spinach and coat linguini. Serve immediately.

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