Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

Serves 3-4 | Prep time: 5 minutes | Cook time: 15 minutes

  • 2 teaspoons avocado oil
  • 1 cup chopped red bell pepper
  • 4 teaspoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 (5-inch) stalk lemongrass, halved lengthwise
  • 2 teaspoons red curry paste
  • 2 cups chicken or vegetable broth
  • 1 1/2 cups coconut milk
  • 4 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1 1/2 servings Kaslo Sourdough Millet Pasta
  • 1/2 cup green onion strips
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon salt or more to taste

Instructions:

  1. Dice the peppers, and mince garlic and ginger. Slice the lemongrass length-wise and put aside.
  2. Heat a medium-sized pot over medium heat and add the avocado oil.
  3. Add the red bell pepper, ginger, garlic, and lemongrass stalk, cook 3 minutes, stirring occasionally.
  4. Add the red Thai curry paste and cook for 1 minute.
  5. Add chicken stock, coconut milk, fish sauce, and sugar and bring to a simmer.
  6. Reduce heat to low and simmer for 10 minutes. Discard lemongrass.
  7. Turn off the heat and add the millet Kaslo Sourdough Pasta; let sit for 4 minutes.
  8. Top with onions, cilantro, and lime juice.

Serve and enjoy!

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