Red Curry Sweet Potato Penne

This vibrant dish combines traditional Thai flavors with a comforting Italian pasta twist. Red curry paste gives the penne a spicy kick, while sweet potatoes and carrots add natural sweetness and texture. Topped with scrambled eggs for protein, this recipe is a unique yet harmonious blend of flavors that is both satisfying and nutritious.

Ingredients:

• 8 oz penne pasta
• 1 tbsp red curry paste
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium onion, chopped
• 2 eggs, beaten
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic, diced sweet potato, and sliced carrots to the skillet. Cook for about 10 minutes or until the vegetables are tender.
4. Stir in red curry paste and cook for another 2 minutes, allowing the flavors to meld.
5. Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
6. Combine the scrambled eggs with the vegetable mixture and add the cooked penne pasta. Mix well to combine.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.