I am a woman with many cravings. (I can just imagine my beloved nodding in full agreement while proof reading my post ha!)
Many of my friends tend to have sugar cravings and I, on the other hand, tend to crave for savoury food. A couple of days ago, I was craving for creamy pasta out of the blue. Since I don’t usually stock fresh cream in my fridge and I didn’t feel like going out to get grocery, my eureka moment struck when I found a can of coconut milk in my pantry and an opened packet of dry fettuccine.
If you have been reading my blog for a while, you’ll know that the cooking shortcut that I could not live without is Thai curry paste (case in point my round up on 9 ways you can use Thai curry paste in your cooking). For this Thai fettuccine “Alfredo” recipe, the Thai curry paste has served a dual purpose: –
as a marinade for the pan seared chicken breasts; and
as the flavour base for the creamy coconut sauce.
The beauty of this “Alfredo” recipe is that it is dairy free and most of the ingredients which you may already have on hand! I hope you’ll like this easy peasy recipe! 🙂
Add 1 Tbsp, 2 tsps Indonesian sweet soy sauce and generous amount of freshly milled black pepper in a mixing bowl. Whisk all these ingredients with a fork until well combined. Toss the chicken breast pieces into the marinade and set aside.
Add the chicken in the preheated stir fry pan. (There's already oil in the curry paste hence I didn't add any oil to the pan). Cook the chicken breasts over medium heat on both sides until fully cooked. Transfer them to a plate and keep warm by covering the plate with aluminum foil.
Start cooking the fettuccine according to packet instructions in a separate pot.
In a microwavable bowl, add frozen pea and water. Microwave the peas for a minute until the peas are thawed and warm through. Drain the water and keep warm.
In the meantime,clean the stir fry pan and return it to the stove. Add a Tbsp of red curry paste and cook over the lowest heat possible until it starts to sizzle. Add coconut milk and cook the sauce over low-medium flame until the sauce is boiling. Season the sauce with fish sauce and brown sugar to taste.
Add cooked fettuccine into the sauce and mix well. Set aside. Working quickly, cut the chicken breasts into thin slices.
To serve, transfer the fettuccine into two bowls. Top with sliced chicken breasts, peas and your choice of garnishes.I used sliced fresh chilli and store bought fried shallots.