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Pasta with Thai Green Curry Sauce
A fusion of East and West, this Thai green curry pasta recipe highlights the many ways that pasta can be served to your guests. Creamy and aromatically flavoured, this dish is suitable for both Asian and Western restaurants.
Western
Main Course
Ingredients
Pasta with Thai Green Curry Sauce
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.03
Cost per Serving
Food Cost Margin
Thai Green Curry Paste
Green Chili, blended
/g
30.0 g
0%
Green Chili Padi, blended
/g
20.0 g
0%
Galangal, skin off and blended
/g
40.0 g
0%
Garlic, skin off and blended
/g
40.0 g
0%
Shallots, skin off and blended
/g
20.0 g
0%
Cooking Oil
/ml
75.0 ml
0%
White Pepper Powder
/g
4.0 g
0%
Knorr Vegetarian Seasoning Powder 1kg
/g
15.0 g
0%
Coconut Sugar
/g
35.0 g
0%
NoChicken Chunks
/g
400.0 g
0%
Thai Green Curry Chicken
Cooking Oil
/ml
20.0 ml
0%
Onions, peeled and diced
/g
50.0 g
0%
Lemongrass, sliced
/g
10.0 g
0%
Chilli Padi, sliced
/g
2.0 g
0%
Lime Leaf, stem off
/g
4.0 g
0%
Water
/ml
150.0 ml
0%
Coconut Milk
/ml
150.0 ml
0%
NoChicken Chunks
/g
100.0 g
0%
Eggplants, cubed and deep fried
/g
100.0 g
0%
Plating and Garnish
Pasta, blanched
/g
400.0 g
0%
Green Curry Sauce
/g
500.0 g
0%
Thai Basil Leaf
/g
10.0 g
0%
/
Thai Green Curry Paste
-
Green Chili, blended 30.0 g
-
Green Chili Padi, blended 20.0 g
-
Galangal, skin off and blended 40.0 g
-
Garlic, skin off and blended 40.0 g
-
Shallots, skin off and blended 20.0 g
-
Cooking Oil 75.0 ml
-
White Pepper Powder 4.0 g
-
Coconut Sugar 35.0 g
-
NoChicken Chunks 400.0 g
Thai Green Curry Chicken
-
Cooking Oil 20.0 ml
-
Onions, peeled and diced 50.0 g
-
Lemongrass, sliced 10.0 g
-
Chilli Padi, sliced 2.0 g
-
Lime Leaf, stem off 4.0 g
-
Water 150.0 ml
-
Coconut Milk 150.0 ml
-
NoChicken Chunks 100.0 g
-
Eggplants, cubed and deep fried 100.0 g
Plating and Garnish
-
Pasta, blanched 400.0 g
-
Green Curry Sauce 500.0 g
-
Thai Basil Leaf 10.0 g
Preparation
-
Thai Green Curry Paste
- Heat up the cooking oil and sweat green chilli, green chilli padi, galangal, garlic, shallots, and coconut sugar in a pot till fragrant.
- Fold in white pepper powder, Knorr Vegetarian Seasoning Powder and mix well.
- Add in The Vegetarian Butcher NoChicken Chunks and marinate for at least 30mins.
- Heat up the cooking oil and sweat green chilli, green chilli padi, galangal, garlic, shallots, and coconut sugar in a pot till fragrant.
-
Thai Green Curry Chicken
- Heat up another pot with oil. Stir fry onion and lemongrass till fragrant.
- Add in lime leaf and Thai green curry chicken into the same pot and stir fry till fragrant.
- Mix in water and coconut milk and bring to a boil.
-
Plating and Garnish
- Heat up green curry in a pan.
- Add in the pasta, eggplants and simmer for 2 mins.
- Plate and garnish with Thai basil leaves. Ready to serve.
