Coconut Lemongrass Chicken Pasta

It seems no matter where I travel to there is always at least one amazing Italian meal along the trip.  This recipe is inspired by a great meal I had in Paris; it was at the cutest restaurant, that for the life of me I can not remember the name.  I am sure I have it somewhere, but finding that could take lots of time.  But that is okay, because I have the memory, which means you will be able to bring some of it into your home with this recreation. 

Okay...never mind all that.  I went through my pics and found it.  It is Curieux Spaghetti Bar and it looks like it is still serving delicious food!  So, if you are going to be in Paris, check it out! Sadly, I did not have in pics of the dish itself; who knew I would be writing a blog 6 years later, my bad!  But here are a few of the restaurant and some of those lovely elements that made it stand out.

 I just love how they incorporate the silver spaghetti measure as the door handle and in the chandelier.  This sparked my long desire for one like this.   And yes, I know these are not the best quality photos; again, who knew.





Wanderer's Shopping List
1 Onion - diced
4tsp Garlic - finely chopped
2stalk Lemongrass
3tsp Thyme - finely chopped
3-4 Portobello Mushrooms - cut into 1 inch cubes
4 Chicken Thighs - cut into 1inch cubes
1 can Coconut Milk
1 can Coconut Cream
3cups Spinach
1lb Linguine
Salt
Pepper
Olive Oil

Heat 2 tbsp olive oil in large skillet; add onion, cook for 4-5 minutes, add garlic and cook for another minute.  Add mushrooms and cook for 4-5 minutes.  Remove from skillet and set aside.

Heat another 2 tbsp olive oil in skillet.  Season chicken with salt, pepper and thyme; add to skillet.  Cook until browned.  Add mushroom mixture, coconut milk, coconut cream and lemongrass (before adding lemongrass, cut into 4 inch long pieces and beat with spoon to release essence; reserve one of these).  Cook over low heat for one hour.

During this time, boil your water add your last lemongrass piece.  When water boils, add salt and add pasta and cook to your preference.   Drain and toss with a little olive oil.

Add pasta and spinach to coconut mixture and toss.  Cook for a couple of minutes. Season with salt and pepper to taste.  I add some red chilli flakes to mine; but hey, I like a little spice; your call.  Serve and enjoy!

Bon Appetit!  And Merci Beaucoup for reading! Man, I love Paris!