Green Curry Penne
Chef Hong brings together two beloved classics—green curry and pasta—in this vegan-friendly mashup. Al dente penne is coated in a lush, creamy curry sauce and tossed with nutty roasted cauliflower to soak up the flavor. Silky Japanese eggplant weaves in extra richness, rounding out a hearty bowl of unexpected comfort.
Nutritional facts
Protein
14g
Carbs
72g
Calories
660
Fat
37g
Ingredients
Vegan Green Curry Paste, Canola and Olive Oil Blend, Penne, Black Pepper, Thai Basil, Garlic, Japanese Eggplant, Sugar, Coconut Milk, Kosher Salt, Vegan Cheddar Cheese, Red Bell Pepper, Cauliflower
Reviews
Based on 0 reviews
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong’s cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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