RED CURRY SAUCE

SERVES 3

COOK TIME 17 mins

PREP TIME 10 mins

Check out this recipe for a yummy Red Curry Sauce with Pasta using the new Onga Curry Spice.

2 cooked chicken breast

2 cups of pasta

4 tablespoons vegetable oil

3 fresh tomatoes (chopped)

3 scotch bonnet peppers (chopped)

2 thumb size ginger (grated)

3 garlic cloves (grated)

1 large onion (chopped)

1 cup diced carrots

2 tablespoons tomato paste

1-2 tablespoons Onga curry powder

1/2 tablespoon turmeric powder

1/2 tablespoon cumin powder

1/2 teaspoon thyme

1 vegetable seasoning cube

2 cups coconut milk

Salt to taste

Parley for garnish

Bring 3 cups of water to a boil on medium heat, add salt and pasta. Stir to combine and leave to cook till tender.
In another pot or sauce pan, heat up olive oil. Add chopped onion and stir fry for about 30 seconds or until onions start to soften.
Next add grated ginger and garlic and continue stir frying for another 30 seconds.
The curry powder, turmeric powder, cumin powder, and thyme goes in next. Stir fry for a further 1 minute on medium to low heat.
Afterwards, add the chopped onions and peppers, stir to combine and allow the juice from the tomatoes dry out completely. This will take about 5 minutes
Next, add the grated carrots and cooked chicken, stir to combine.
Add the coconut milk and vegetable seasoning cube, stir again to combine. Cover the pot and allow to cook for about 5-7 minutes or until sauce is slightly thickened
Finally, garnish with some chopped parsley and serve with steamed pasta.