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Thai Green Curry Penne with Mint

Thursday, 22 October 2009

The wild boar used to cook pasta with instant red curry paste, frozen mixed vegetables and frankfurters almost everyday during his uni days (I think that's the ONLY thing he can cook then). But curried pasta has to be one of my favourite way of enjoying pasta - it's fast, simple and super duper tasty. Get yourself a jar of isntant curry paste and the possibilities are endless!

Thai Green Curry Penne with Mint

Ingredients: serves 2

  • 125g penne pasta
  • 125g asparagus - cut to 2 inches in length
  • 250g minced beef
  • 2-3 tbs (or to taste) Thai green curry paste
  • 1 bunch mint leaves - coarsely chopped (about 2 tbs)
  • Salt
  • Sugar


  • In a pan, heat up a bit of olive oil.
  • Add minced beef and stir fry until dry and browned.
  • While beef is browning, cook penne in a large pot of boiling water according to the pasta packaging instructions. Drain. Leave aside for later use.
  • Mix Thai green curry paste into browned beef.
  • Add asparagus, stir fry until tender.
  • Toss in cooked pasta.
  • Add salt and sugar to taste.
  • Stir in mint leaves.
  • Enjoy!

I am sending this dish to girlichef who is hosting this week's Presto Pasta Night.

presto pasta nights

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