Thai curry with pasta

Serves two

Ingredients
1. Dry red chilies (4–5)
2. 1 small onion
3. 1 small Ginger and 2–3 cloves of garlic
4. Coriander seeds
5. Lemon grass
6. Fresh coriander
7. Cumin seeds
8. Coconut milk
9. Fresh produce — broccoli, mushroom, spinach, green pepper (optional), sun dried tomatoes (optional)
10. Olive oil, salt, pepper and red chili flakes

Red Thai curry paste
1. Boil 4–5 dry red chilies depending on how spicy you want for 2–3 minutes, take them out and put to grinder.
2. Add a small onion chopped in big pieces
3. Add half inch ginger, 3 cloves of garlic
4. Add 1 tsp of coriander seeds
5. Add half stick of lemon grass
6. Add fresh coriander
7. Finally add cumin seeds, salt and pepper
8. Grind all of them in thick paste

Now take a pan add some oil and once it is hot add Thai curry paste and stir for few minutes until raw smell is gone. Now add half can of coconut milk and keep stirring until it comes to boil. Add very little water to adjust the consistency so the curry is not too thick.

Chop your favorite vegetables for pasta like broccoli, mushroom, green pepper (if you like).

Preparation:

Take a pan add olive oil (do this for first plate) — add finely chopped garlic, add mushroom and season it with little salt (just add little as the Thai gravy already has salt). Stir it until mushroom is cooked. Now add broccoli stir for a while and then add spinach, green pepper and others like sun dried tomato. Keep stirring until spinach is cooked and then add your favorite boiled pasta (spaghetti or Rigatoni goes best). Add some chili flakes and stir for a while and then add Thai curry and keep stirring until pasta has absorbed some of the curry. Do same for next plate and serve it hot.