Red Rice Pasta in Thai Curry

Ingredients:
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200g Di Grano Red Rice Pasta
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¼ Cup Diagonally cut Baby Corn
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¼ Cup Cubed Red Bell Pepper
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¼ Cup Diagonally cut Asparagus
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¼ Cup Moong Dal Sprouts
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4 tbsp Red Curry Paste
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¼ Cup Sliced Spring Onion
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½ Cup Full Fat Coconut Milk
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2 tbs Olive Oil
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1 tsp Dried Rosemary
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1 tsp Chili Flakes
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Salt to Taste
To Pre-Cook Pasta
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1 ltr Water
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1 tsp Salt
Cooking Instructions
- Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano Red Rice Pasta and let it cook for 9-10 minutes as per the packaged instructions.
- Strain the pasta and rinse under cold water until cool
- In a pan heat 2 tbs of oil and sauté cubed onion until translucent.
- Add in Diagonally cut Baby Corn, Asparagus, Cubed Red Bell Pepper and Moong Dal Sprouts followed by pre-cooked Red Rice Pasta and sauté for about 2-3 minutes.
- Season with Dried Rosemary, Chili Flakes, salt.
- Add in the Thai Red Curry and full fat Coconut Milk.
- Garnish it with spring onions and serve.