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Karla Hoyos’ Creamy Curry Pasta

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Makes 6 servings 1x

Units Scale

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 tablespoons curry powder
  • 12 ounces mixed frozen vegetables
  • Kosher salt
  • 3/4 cup tomato paste
  • 1 pound penne, rigatoni, farfalle, or fusilli pasta
  • 2 pounds fish fillets (such as snapper, halibut, or grouper), cut into 1-inch cubes
  • 1 pound mussels, scrubbed
  • 1/2 cup chopped fresh cilantro

Instructions

1. In a Dutch oven, combine the olive oil, garlic, ginger, coconut milk, curry powder, and 8 cups water. Bring to a boil over medium heat.

2. Add the frozen vegetables and 1 teaspoon salt and return to a boil. Add the tomato paste and cook, stirring frequently, until dissolved, about 2 minutes. Add the pasta, stirring frequently so it doesn’t stick to the bottom, and cook for 8 minutes.

3. Gently stir in the fish and mussels. Cover and cook until the pasta has absorbed all the liquid, the fish is cooked through and flaky, and the mussels have opened, 5 to 7 minutes. Discard any mussels that haven’t opened. Season with salt to taste and serve sprinkled with cilantro.

— Reprinted with permission from The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope, by José Andrés and World Central Kitchen with Sam Chapple-Sokol; foreword by Stephen Colbert, copyright © 2023. Published by Clarkson Potter Publishers, an imprint of Penguin Random House.