Ingredients:

• 1 box of pasta ( I used cavatappi)
• 1 onion, sliced
• 2 cloves garlic, sliced
• 1 inch ginger, sliced (optional)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2-3 Thai chili’s, diced (optional)
• 2 cans coconut milk
• 2 tbs red Thai curry paste
• 1 tbs coconut oil
• 1 tsp red chili powder
• Salt to taste
• 1 lime
• Handful of Thai basil (optional)
• 3-4 stalks of green onions chopped, for garnish

Directions:

1. Cook pasta according to package direction.

2. In a large bowl mix the coconut milk and 1 tbs red Thai curry paste, set-aside until ready to use. ( I used a hand mixer to blend everything)

3. Heat a large skillet or pan on medium heat. Add coconut oil once the pan is hot, add onions, garlic, and ginger if using, cook for about 1 minute. Then add the peppers, and Thai chili’s, cook for about 2-3 minutes stirring constantly.

4. Add the remaining Thai curry paste, cook for about 30 seconds. Until it sticks to all the vegetables.

5. Add the coconut milk and Thai curry paste mixture, salt, red chili powder, and the Thai basil. Bring it to a low boil. Then add the cooked pasta, cook for additional 5-6 minutes or until the consistency of the sauce thickens.

6. Top it off with the green onions and squeeze a lime on top, serve hot, and enjoy!!

Notes:

I got my red Thai curry paste from a local Asian market, but it is readily available at any grocery store in the international aisle. You can add any vegetables that you like to this dish.

If cavatappi pasta is not available, or you are not a fan, other pastas that may work well as substitutes are rotini, penne, and rigatoni it will taste just as yummy.