Linguine with Curry and Coconut Milk

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Red curry paste

2 tablespoons

Coconut milk

1 can (13.5 ounces)

Vegetable broth

1 cup

Lime

1, juiced

Fresh basil leaves

1/2 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Cook the linguine according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Stir in the red curry paste and cook for an additional 2 minutes, allowing the flavors to meld.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Season the sauce with salt and pepper to taste. Allow it to simmer for about 10 minutes, or until it has slightly thickened.
6. Add the cooked linguine to the skillet, tossing to ensure the pasta is well-coated in the sauce.
7. Remove from heat and stir in the chopped basil and lime juice, mixing well before serving.
8. Serve hot, garnished with additional basil or lime wedges if desired.