One Pot Green Curry Penne with Salmon


  • 250gm San Remo Pulse Pasta 
  • 1 zucchini, cut into chunks
  • 1 yellow pepper, cut into chunks
  • 150gm oyster mushroom
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp ginger, minced
  • 3 heap tbsp Thai green curry paste
  • 200ml light coconut milk
  • 2 cups water
  • handful of thai basil
  • salt & pepper to taste


  1. Heat 2 tbsp oil in a deep pan. Add onion and saute till soft and fragrant. Add in garlic and ginger and fry briefly. 
  2. Add in curry paste and mix well. Add in zucchini, yellow pepper and oyster mushroom and fry for a minute. Add pasta and toss well.
  3. Pour in water and coconut milk. Cover and bring to a boil. Lower heat and simmer for 10mins until pasta is al dente and sauce is thickened. Stir a few times in between cooking duration.
  4. Add basil and mix evenly. Add salt and pepper to taste. Remove from heat and serve.

Airfried Salmon : Marinate 4 x 125gm salmon with 1 tbsp smoke montreal steak seasoning. Airfry at 180 deg cel for 10 mins. 

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