Coconut Cream and Tomato Chicken Pasta
Have you ever found yourself in the situation where you are halfway through your cooking, the sauce is bubbling away on the stove and as you rummage through your kitchen pantry, you realise that you do not, in fact, have that container of heavy cream? That happened to me a couple of months ago and it ended up being a blessing in disguise because I grabbed the container of coconut cream that was sitting on the shelf instead and voila! A savoury, rich and absolutely delicious Coconut Cream Pasta was born!
I chose to replace heavy cream with coconut cream, and not milk, in the sauce because I did not want the texture of the sauce to be compromised as milk will make the sauce thinner, plus you get this beautiful fragrance from the coconut cream. The coconut cream also manages to cut through the tartness of the tomatoes, bringing a great balance to the flavours and because coconut cream is slightly sweet, you will not need to add too much sugar in this creamy tomato sauce.
Here in Singapore, coconut cream is a cheaper option as well because a 200g container of coconut cream costs a third of the price of a container of 200g heavy cream. Win-win all around!
I am so glad I am now finally sharing this recipe with all of you because I truly love this dish myself. It is really easy to make and goes perfectly with any type of pasta.
Cook up a large pot of this decadently creamy and wonderfully flavourful coconut cream and tomato chicken pasta and keep the remainders for lunch the next day! It is so delicious you will lick your plate!