Red Rice Pasta in Thai Curry

Ingredients

• 200g Di Grano Red Rice Pasta

• ¼ Cup Diagonally cut Baby Corn

• ¼ Cup Cubed Red Bell Pepper

• ¼ Cup Diagonally cut Asparagus

• ¼ Cup Moong Dal Sprouts

• 4 tbsp Red Curry Paste

• ¼ Cup Sliced Spring Onion

• ½ Cup Full Fat Coconut Milk

• 2 tbs Olive Oil

• 1 tsp Dried Rosemary

• 1 tsp Chili Flakes

• Salt to Taste

To Pre-Cook Pasta

• 1 ltr Water

• 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.