Recipe courtesy of Loanne Chiu, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
Yield: 4 servings
ounces no salt or low salt chicken stock
tablespoons Thai red curry paste
tablespoons Asian sweet chili sauce
tablespoons ginger-root, grated
oz can coconut milk
ounces refrigerated tortellinis
ounces tomato basil, feta
c. fresh snow peas
c. red bell peppers, diced
tbsp. fresh parsley, finely chopped
In a Dutch oven combine stock, curry paste, chili sauce and ginger. Simmer and cover for 10 minutes. Add coconut milk and bring to a simmer.
Add tortellinis to Dutch oven. Cook about 5-6 minutes over medium heat. Stir in feta cheese until smooth. Add snow peas and bell peppers, stir. Adjust salt to taste when tortellinis are cooked through. Stir in lime juice. Sprinkle with parsley. Serve hot accompanied by more lime wedges for individual diners to add as preferred.
This dish is inspired by Thai coconut soup. To create a more fusion recipe, tortellinis and feta were added for a Mediterranean twist. This dish is colorful and very quick to make on busy weeknights. The lime juice is a must because it brightens the flavors.
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