# Components:
→ Pasta
01 - 350 grams linguine or spaghetti
02 - Salt, for pasta water
→ Thai Curry Sauce
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 2 tablespoons Thai red curry paste
08 - 1 red bell pepper, thinly sliced
09 - 200 grams snap peas, trimmed
10 - 400 ml full-fat coconut milk
11 - 1 tablespoon soy sauce
12 - 1 teaspoon brown sugar
13 - Juice of 1 lime
14 - Fresh coriander, for garnish
→ Coconut Milk Foam
15 - 200 ml chilled full-fat coconut milk
16 - 1/2 teaspoon soy lecithin powder (optional)
17 - Pinch of salt
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Cook the chosen pasta until al dente, following package directions. Drain thoroughly, reserving approximately 1/4 cup of the starchy pasta water for later use.
02 - While the pasta is cooking, heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, approximately 3 minutes. Introduce the minced garlic and grated ginger, cooking for an additional minute until fragrant.
03 - Stir in the Thai red curry paste. Cook for 2 minutes, stirring continuously, to fully develop its rich flavors and aromas.
04 - Add the sliced red bell pepper and trimmed snap peas to the skillet. Stir-fry for 2 minutes. Pour in the full-fat coconut milk, soy sauce, and brown sugar. Bring to a gentle simmer and cook for 5 minutes, or until the vegetables are crisp-tender.
05 - Add the cooked pasta directly into the skillet with the curry sauce. Toss to ensure the pasta is thoroughly coated. If the sauce appears too thick, incorporate a little of the reserved pasta water to achieve a silky consistency. Finish by squeezing in the fresh lime juice and adjusting seasonings as needed.
06 - In a tall, narrow container, combine the chilled full-fat coconut milk, soy lecithin powder (if using), and a pinch of salt. Utilize an immersion blender or milk frother to vigorously whip the mixture until a light, airy foam forms.
07 - Spoon the finished pasta into shallow serving bowls. Generously top each portion with the prepared coconut milk foam. Garnish with fresh coriander leaves before serving immediately.
