KARLA’S CREAMY
CURRY PASTA
Chef Karla Hoyos developed this recipe while
WCK was responding to an earthquake in
southern Haiti in 2021; it’s the epitome of
adaptation (read more about Karla’s story in
The Spirit of WCK on page 125). 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
(similar to our Turkey Bolognese, page 173). 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.
adaptation: paella pans & variations
Serves 6
½ cup extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 (13.5-ounce) can full-fat coconut milk
2 tablespoons curry powder
12 ounces mixed frozen vegetables
Kosher salt
¾ cup tomato paste
1 pound penne, rigatoni, farfalle, or fusilli pasta
2 pounds fish fillets (such as snapper, halibut,
or grouper), cut into 1-inch cubes
1 pound mussels, scrubbed
½ cup chopped fresh cilantro
1. In a Dutch oven, combine the olive oil,
garlic, ginger, coconut milk, curry powder, and
8 cups water. Bring to a boil over medium heat.
2. Add the frozen vegetables and 1 teaspoon salt
and return to a boil. Add the tomato paste and
cook, stirring frequently, until dissolved, about
2 minutes. Add the pasta, stirring frequently
so it doesn’t stick to the bottom, and cook for
8 minutes.
3. Gently stir in the fish and mussels. Cover and
cook until the pasta has absorbed all the liquid,
the fish is cooked through and flaky, and the
mussels have opened, 5 to 7 minutes. Discard any
mussels that haven’t opened. Season with salt to
taste and serve sprinkled with cilantro.
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