Karla’s Creamy Curry Pasta With Mussels

Chef Karla Hoyos developed this recipe while World Central Kitchen was responding to an earthquake in southern Haiti in 2021; it’s the epitome of adaptation. The team had to create recipes that included protein, vegetables, and starch all cooked together in one paella pan. The result shows no sign of the restrictions placed on its creation, which were: limited cold storage and just three paella pans to prepare 10,000 meals daily. This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand. The combination of pasta starches and coconut milk makes for an extra creamy sauce, with meatiness from the fish and mussels. Karla only had access to frozen vegetables, which makes the recipe simple to execute, but feel free to chop some fresh carrots, zucchini, and cauliflower.

This recipe was excerpted from 'The World Central Kitchen Cookbook' by José Andrés. Buy the full book on Amazon.