Linguine with Curry and Coconut Milk

Ingredients

• Lime (1, juiced)
• Fresh basil leaves (1/2 cup, chopped)
• Salt and pepper (to taste)
• Vegetable broth (1 cup)
• Coconut milk (1 can (13.5 ounces))
• Red curry paste (2 tablespoons)
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Linguine (1 pound)

Instructions

1. Cook the linguine according to the package instructions. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the curry paste and stir until the garlic is coated and the paste is fragrant, about 2 minutes.
4. Add the coconut milk and vegetable broth. Stir to combine and bring to a simmer.
5. Season with salt and pepper. Let the sauce simmer for 10 minutes, or until slightly reduced.
6. Add the cooked linguine to the skillet and toss to coat in the sauce.
7. Stir in the chopped basil and lime juice. Serve hot.