Red Curry Sweet Potato Pasta

This vibrant dish combines the warmth of red curry paste with the natural sweetness of sweet potatoes and carrots, all tossed with pasta for a comforting yet creative meal. The addition of garlic and onions enhances the flavor profile, while the eggs provide a protein boost, making it a well-rounded dish that is both satisfying and visually appealing. Perfect for a quick weeknight dinner, it respects traditional culinary principles while offering a unique twist.

Ingredients:

• 200g pasta (your choice)
• 2 tablespoons red curry paste
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
3. Add the sweet potato and carrots to the skillet, cooking for about 10 minutes or until they begin to soften.
4. Stir in the red curry paste, mixing well to coat the vegetables. Cook for an additional 5 minutes.
5. Push the vegetables to one side of the skillet and crack the eggs into the other side, scrambling them until fully cooked.
6. Combine the cooked pasta with the vegetable and egg mixture, stirring to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.