Minimal Effort Green Curry Pasta Bake

Minimal Effort Green Curry Pasta Bake

I am a fan of fusion cuisine, and this Minimal Effort Green Curry Pasta Bake exemplifies it perfectly. As the name implies, this curry requires minimal effort, yet it is both delicious and easy to make.

This dish is easy to make on hectic weeknights and needs minimal fresh ingredients. The green curry sauce comes from a jar, while the coconut milk and pasta have a long shelf life. To enhance flavor and nutrition, I included frozen vegetables and a can of butter beans. For a fresh taste, consider adding some fresh coriander and lemon or lime.

Minimal Effort Green Curry Pasta Bake

More about the ingredients. I used a mix of my favorite frozen vegetables, which included cauliflower, green beans, and carrots. However, feel free to use your preferred selection!

Example of Risoni Pasta

For the pasta, you can use any rice-shaped variety. I opted for risoni, but any type that doesn't need precooking is suitable. For a gluten-free version, select a small rice-shaped pasta, ensuring it's not larger than pasta shells. If that's not available, use your favorite pasta, but ensure you precook it.

These are some specific products I have used. Note: I'm not endorsing them, I'm just providing guidance if you're not familiar with them.

Gluten free, organic soy sauce

Vegan Fysh Sauce

Vegan Green Curry Paste, I used

I hope you're liking it so far! The ingredients are very convenient and can be kept at home for months.

What about the cooking method?! Simply combine all the ingredients in a baking tray and leave it in the oven for 30-35 minutes. Allow it to rest briefly, then serve with fresh coriander, lemon or lime, and chili on top.

Let's get started then!

Minimal Effort Green Curry Pasta Bake

Ingredients

200 g risoni/ orzo pasta (1 cup)

Vegan Green curry paste for 4 servings

1 cup of vegetable stock (or stock cube)

1 can Coconut milk

1 tbsp vegan fysh sauce

2 tbsp soy or tamari sauce

3 cups of frozen vegetable mix (I used green beans, carrots and cauliflower

1 can of butterbeans, rinsed

small handful of fresh coriander, chopped

1 lemon or lime

Optional Chilli 🌶

Instructions

Set the oven to preheat at 180°C with the fan setting. Bring water to a boil and dissolve the stock cube in it. Combine the coconut milk with the green curry paste.

Place the pasta in a baking tray. Add the curry paste mixture, frozen vegetables, and butterbeans. Mix thoroughly and bake for 30 minutes. Verify if the pasta is cooked, and if necessary, bake for an additional 10 minutes.

Allow it to rest. Serve with chopped fresh coriander and lemon or lime juice. Add chili if you like it spicier.

Minimal Effort Green Curry Pasta Bake