Red Rice Pasta in Thai Curry


  • 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.