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! 🙂
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