Start this recipe by boiling a pan of salted water and cook the pappardelle. Meanwhile, heat the oil in a pan and season the chicken breasts with salt and pepper. Sear the chicken breasts on both sides for 2 minutes to brown then remove from the pan. Add in the curry paste and cook for a minute before adding in the coconut milk and mix. Pop back in the chicken breasts, lower the heat and continue to cook for 10 minutes. Add in the mange tout and spring onions and cook for a further 2 minutes. Add the curry sauce into the cooked pasta and mix well. Serve the pasta into 2 deep pasta bowls, slice the chicken breasts and place on top of the pasta. Decorate with fresh coriander leaves and micro greens and serve.
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