Rice tagliatelle with chard and curry recipe.

Start by washing the Swiss chard and separating the leaves from the stalks. Cut off the ends of the stalks.

Cut the ribs into slices about 1 cm thick. Sauté them for 5 minutes over low heat in a pre-oiled wok.

Then add the minced garlic, roughly chopped greens, and red curry paste. Continue cooking for another 5 minutes.

Add the crushed tomatoes and half of the coconut milk and let simmer for 10 minutes, stirring regularly. Meanwhile, soak the rice noodles in cold water.

Drain the pasta and place it in the wok. Continue cooking until the pasta has completely absorbed the liquid.

To finish, just before serving, pour the remaining coconut milk over the preparation and stir. Season to your liking. Serve the tagliatelle hot and sprinkled with gomasio.