RECIPE: Coconut Curry Smoked Ham Pasta with Bacon and Pineapple Sambal

Coconut Curry Smoked Ham Pasta with Bacon and Pineapple Sambal

INGREDIENTS

Dish |

8 oz linguine, L’Oro Del Sud VE 040560
2 c. coconut curry ham sauce – see below
½ c. frozen peas, Lakeside VE 064267
¼ bunch cilantro, chopped, ProAct VE 007196
½ c. bacon-pineapple sambal – see below

Coconut Curry Ham Sauce |

2 oz cooking oil, St. Lucia VE 035229
3 garlic cloves, minced, ProAct VE 007099
1 tsp ginger, minced, VE 007116
1 tb curry powder, McCormick VE 054266
¼ tsp cayenne, McCormick VE 071901
¼ tsp coriander, McCormick VE 071807
3 c. coconut milk, Thai Kitchen VE 059018
½ tsp red pepper flakes, McCormick VE 039474
1 c. diced smoked ham, Smithfield VE 061726
1 lime, juice and zest, Walsma & Lyons VE 001486
4 dashes fish sauce, Fortune JIT VE 012859
Salt, to taste

Bacon-Pineapple Sambal |

2 c. fresh pineapple, diced, Packer VE 003540
1 c. diced bacon ends & pieces, fully cooked & drained, Smithfield VE 042556
¼ c. sambal oelek, Fortune VE JIT 012676
2 tb sweet chili sauce, Savor Imports VE 033783
1 tb lime juice, Walsma & Lyons VE 001486

DIRECTIONS

For the Bacon-Pineapple Sambal | Whisk together all ingredients until smooth.

Fror the Coconut Curry Ham Sauce | Heat the cooking oil in a saucepan over medium-high heat. Add the garlic, ginger, and curry powder and cook until fragrant and translucent. Add the coconut milk, crushed red pepper flakes, smoked ham, lime juice and zest, and fish sauce. Bring to a gentle simmer, but do not boil. Remove from the heat and allow to steep for 10 minutes. Season with salt to taste.

For the Dish | Cook the pasta until tender and drain well. Warm the Coconut Curry Ham Sauce and bring to a gentle simmer. Toss the cooked pasta and peas with the sauce. Fold in the bacon-pineapple sambal and plate, garnishing with chopped cilantro. Serve immediately.

PER ORDER:

Yields 2 servings