Made with AI
Spicy Coconut Curry Octopus and Pepper Rigatoni
55 min 677 kcal per serving Medium
Ingredients
4 Servings
- Cleaned octopus700 g
- Dry rigatoni pasta475 g
- Yellow onions, sliced400 g
- Orange and red bell peppers, sliced450 g
- Light coconut milk400 ml
- Vegetable oil30 ml
- Diced tomatoes400 g
- Garlic, minced25 g
- Fresh ginger, grated30 g
- Halal-certified alcohol-free red curry paste70 g
- Fresh red chili, sliced15 g
- Fresh coriander, chopped25 g
- Salt10 g
Instructions
- 1
Place the cleaned octopus in a large pot and add enough water to cover it. Bring to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part can be pierced easily with a knife.
- 2
Transfer the tender octopus to a cutting board and allow it to cool slightly. Reserve 250 ml of the cooking liquid, then cut the octopus into bite-size pieces.
- 3
Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente according to the package directions. Reserve 250 ml of pasta water, then drain the pasta.
- 4
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced onions and bell peppers, then cook for 7–9 minutes until softened and lightly browned.
- 5
Add the minced garlic, grated ginger, sliced chili, and red curry paste. Cook for 2 minutes, stirring constantly, until aromatic.
- 6
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down.
- 7
Stir in the coconut milk and 150 ml of the reserved octopus cooking liquid. Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly thickened.
- 8
