Thai Green Curry & Sriracha Chicken with Whole Wheat Angel Hair Pasta
1 lb. chicken breast, cut into bite sized cubes
1 lb. whole wheat angel hair pasta
1 can coconunt milk
3-4 tbs. Thai green curry paste
1 tbs. peanut butter
2 tbs. soy sauce
1 tbs. sriracha
1 small onion, diced
3 cloves garlic, chopped
1 tsp. ginger, minced
1 C. napa cabbage, chopped (regular cabbage is fine)
1 C. mushrooms, sliced
1/2 C. carrot, chopped
2 t. grapeseed oil
Using two separate pans, Boil the pasta in salted water until al dente. During the last minute of boiling, add the carrots to the pasta water. Drain the pasta and carrots, while reserving 1/2 C. of the pasta water.
For the curry mixture, combine coconut milk, green curry paste, soy sauce, peanut butter and sriracha and mix well.
In the other pan, heat the oil, then add the onion, garlic and ginger and saute about 5 minutes. Salt and pepper the chicken pieces and add to the pan, saute for about 3 minutes. Next add the mushrooms and cabbage and saute another 5 minutes. Pour in the curry mixture and reserved pasta water. Bring back to boil, reduce heat and simmer for 8 minutes. To serve, pour the chicken and curry mixture over the pasta and garnish with cilantro and green onions, if desired.