Stir-Fried Pasta with Orange and Curry

A unique fusion dish featuring stir-fried aromatics, bacon, and peppers simmered in a curried tomato and orange sauce.

Bacon Main Course Pasta Curry Fusion

Estimated Nutrition

Calories

721.1

kcal / serving

2884.2 kcal total

Carbs

105g

per serving

420.1 g total

Fat

22.1g

per serving

88.4 g total

Protein

25.6g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

CondimentsSauces

tbsp

Madras Curry Paste

tbsp

Tomato Purée

Fruits

tbsp

Orange Zest

finely grated

GrainsCereals

450

Pasta

dried Italian, cooked and drained

Liquids

300

Chicken Stock

Meat

piece

Bacon

rashers, chopped

NutsSeeds

tbsp

Garlic

finely chopped

tsp

Salt

to taste

0.5

tsp

Black Pepper

freshly ground, to taste

handful

Basil

fresh, chopped

handful

Chives

fresh, chopped

OilsFats

Olive Oil

Vegetables

tbsp

Ginger

fresh root, finely chopped

piece

Onion

small, peeled, chopped

piece

Red Peppers

seeds removed, cut into 1cm pieces

piece

Yellow Peppers

seeds removed, cut into 1cm pieces

400

Tomatoes

canned, chopped

Method

Heat oil in a lidded wok over high heat until smoking.

Stir-fry garlic, ginger, onion, and orange zest for 2 minutes.

Add bacon and stir-fry for 4 minutes until golden-brown.

Stir in peppers, sugar, stock, tomatoes, curry paste, and tomato purée.

Season with salt and pepper to taste.

Cover and simmer for 30 minutes until sauce thickens and peppers soften.

Mix drained pasta into the sauce until coated and warm.

Divide onto plates and garnish with basil and chives.