Thai Green Curry Pasta

Embark on a unique culinary journey with Thai Green Curry Pasta, where creamy coconut milk and authentic Thai green curry paste meet Italian pasta for an unforgettable fusion experience.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

8 oz spaghetti

1 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tbsp Thai green curry paste

1 can (13.5 oz) coconut milk

1 tbsp fish sauce

1 tsp brown sugar

1 red bell pepper, sliced

1 cup snap peas

1 cup baby spinach

1 tbsp lime juice

2 tbsp fresh cilantro, chopped

Salt and pepper to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until onion is translucent.

3. Stir in the Thai green curry paste and cook for 1-2 minutes until fragrant.

4. Add coconut milk, fish sauce, and brown sugar to the skillet; stir to combine and bring to a simmer.

5. Add sliced red bell pepper and snap peas to the skillet; cook for 4-5 minutes until vegetables are tender-crisp.

6. Stir in the cooked spaghetti and baby spinach; cook until spinach is wilted.

7. Remove from heat and stir in lime juice.

8. Garnish with fresh cilantro and season with salt and pepper to taste before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat, stirring occasionally, until warmed through. Add a splash of coconut milk if needed to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.