Barilla® Angel Hair

with Ginger Mint Coconut Curried Broth



Ingredients for 8 people

  • 1 Box Barilla® Angel Hair
  • 1 tablespoon canola oil
  • 1 medium yellow onion, diced ¼ inch
  • 1 tablespoon fresh ginger, minced
  • 1 cup carrots, shredded
  • 3 tablespoons Thai red curry paste 1 tablespoon madras curry
  • 1 teaspoon cumin
  • 2 cups light coconut milk
  • 3 cups chicken stock, no salt added
  • 8 chicken thighs, cooked, diced
  • 1 tablespoon fish sauce
  • Sugar to taste
  • Lime juice to taste
  • 4 tablespoons mint, chopped
  • 4 tablespoons cilantro, chopped


  1. 1
    Cook pasta according to package directions, drain and divide into eight bowls.
  2. 2
    Heat canola oil in medium skillet over medium-high heat. Sauté onions for one minute. Add carrots and sauté for another minute.
  3. 3
    Add Thai red curry paste, madras curry and cumin; sauté for another minute.
  4. 4
    Add coconut milk and stock; bring to a simmer.
  5. 5
    Add chicken and simmer for 10 minutes. Season with fish sauce, sugar and lime juice.
  6. 6
    Ladle over pasta and top with mint and cilantro.

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