sliced green onions or scallionsfor serving (or cilantro)
Instructions
Warm the oil in a large pan until shimmering.
Add the onion and sprinkle with salt, and stir. Cook for about 2 minutes until the onion is slightly softened.
Add the ginger and garlic and cook for 1 minute more, until fragrant. Add the red curry paste and cook, stirring constantly, for another 30 seconds.
Add the coconut milk, plus broth or water to make 3 cups of liquid including the coconut milk; pasta; zucchini; carrot; bell pepper; almond butter; soy sauce; rice vinegar; sugar; and pepper. Stir to combine, taking particular care to incorporate the almond butter (especially if it is coming from the fridge)
Bring the mixture to a boil, then reduce it to a simmer and cover. Cook, stirring every couple of minutes, for about 10-12 minutes or until the pasta is cooked to your liking. The liquid should thicken into a nice sauce. If there seems to be a bit too much liquid when the pasta is nearly done, cook the dish uncovered for the last minute or two.
Stir in the lime juice. Season to taste with additional lime juice, soy sauce and/or salt. Serve with green onions and another squeeze of lime if desired.
Notes
I recommend lite coconut milk for this dish because of the added richness from the almond butter and oil. If you only have regular coconut milk I would suggest using only half of the amount and making up the difference with more water.I haven't tested it with this specific recipe but I imagine that regular white pasta would work with about 1 cup of additional liquid - your mileage may vary.Some readers have had success using gluten-free pasta in my one pot pasta recipes. I have not tested it. If you experiment, please let me know your results!