Red Curry Rainbow Pepper Pasta

I love Thai curry, it’s what I always get when we go out for Thai.  And the red curry paste in this pasta recipe makes it one of my favorites.  This could be made with all green bell peppers, but I like the different colored bell peppers, they really add to the look on the plate.  Aren’t these peppers pretty, I almost hate to cut them up!

Rainbow Bell Peppers

The finished pasta, Al loved it, but he asked for more raisins and capers next time.  He also wants me to put some chicken it, and (if I remember) I think I’ll try it.  I’m always up for more raisins and capers, and the chicken should taste really good in this.

Red Curry Rainbow Bell Pepper Pasta

16 oz penne pasta
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 onion

4  T capers
1/3 C raisins
1 T brown sugar
1/4 C red curry paste
2 T lime juice
1 T prepared Dijon mustard

Mix together capers, raisins, brown sugar, red curry paste, lime juice, and mustard together and set aside.  Cut peppers and onions into thin strips and cook in a large frying pan or wok until tender crisp.  Cook pasta according to package directions and drain, returning to the pot.  Add sauce and mix well with pasta, then add pepper – onion mixture and  stir gently to blend.


About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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