Description
A delightful fusion of Thai and Italian cuisines, this spaghetti dish features creamy coconut milk and aromatic green curry for a unique flavor experience.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons green curry paste
- 6.5 ounces chicken, cut into bite-sized pieces (or tofu for vegetarian)
- 7.1 ounces spaghetti, cooked
- 1/4 cup pasta water (or vegetable or chicken stock)
- 1/4 cup coconut milk
- 1 pinch salt (or to taste)
- 1 cup basil leaves
- 3 red chilis, sliced
Instructions
- Heat the olive oil in a large pan over medium-low heat until shimmering.
- Add the green curry paste and fry for about 1-2 minutes until fragrant.
- Cook the chicken pieces for about 5-7 minutes until no longer pink.
- Add cooked spaghetti and gently fold it into the curry mixture.
- Pour in the reserved pasta water and stir to combine.
- Incorporate the coconut milk, stirring to mix well and let it simmer.
- Season with a pinch of salt to taste.
- Add the basil leaves and stir until just wilted.
- Finish with the sliced red chilies and give a final stir before removing from heat.
- Serve immediately and enjoy!
Notes
Customize with your choice of protein and adjust the spiciness by varying the amount of green curry paste and chilies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai/Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg