It’s Friday night, and friends are arriving in an hour. You don’t have the time or the energy for something complicated, but you still want it to look impressive. These peanut butter curry elicoidali solve the problem.
Ingredients :
- Elicoidali — A tubular pasta with spiral grooves. If you can’t find any, rigatoni or penne rigati do exactly the same job—the important thing is those ridges to catch the thick sauce.
- Peanut butter — Go for the version with no added sugar, the one where the oil sits on the surface. Sweetened peanut butter will unbalance the sauce—it would become too sweet, almost like a dessert.
- Coconut milk — A full carton, not the ‘light’ version. The sauce holds together thanks to the fat in the coconut milk. With the low-fat version, it becomes watery and the texture is ruined.
- Eggplant — A large one, firm to the touch. If it sinks when you press it, it’s overripe and will release water during cooking instead of caramelizing.
