Thai-Italian Fusion Green Curry Linguine

Ingredients

Fresh basil leaves

a handful, for garnish

Lime

juice of half a lime

Brown sugar

1 tablespoon

Fish sauce

2 tablespoons

Garlic

2 cloves, minced

Snow peas

1 cup

Red bell pepper

1 medium, thinly sliced

Chicken breast

2 medium, thinly sliced

Coconut milk

1 can (400ml)

Green curry paste

2 tablespoons

Linguine

200 grams

Instructions

1. Cook the linguine in a large pot of boiling salted water, according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat a drizzle of oil over medium heat. Add the green curry paste and cook for 1-2 minutes until it releases its aroma.
3. Pour in the coconut milk, stirring until well combined with the curry paste.
4. Add the chicken slices to the pan. Cook until they change color and are no longer pink inside.
5. Toss in the red bell pepper and snow peas, cooking for a further 2-3 minutes until they are just tender and vibrant in color.
6. Stir in the minced garlic, fish sauce, brown sugar, and lime juice. Cook for another 2 minutes, allowing the flavors to meld together.
7. Add the cooked linguine to the pan, tossing until the pasta is well coated in the green curry sauce.
8. Serve the linguine hot, garnished with fresh basil leaves. Offer additional lime slices on the side for those who prefer a tangier flavor.