Thai Green Curry Pasta is a delightful fusion dish that brings the aromatic flavors of Thai cuisine to the familiar comfort of pasta. This recipe is quick to whip up and offers a perfect balance of spice, creaminess, and freshness. It's an excellent choice for a weeknight dinner when you want something a little different but incredibly tasty.
The star of this dish is the Thai green curry paste, bringing an array of spices and herbs that form the base flavor. Coconut milk adds a creamy texture and a subtle sweetness, balancing the heat of the curry paste. The fish sauce provides depth and umami, while a touch of brown sugar rounds out the savory elements with a hint of sweetness. Fresh red bell pepper and snap peas add color and a crisp contrast to the creamy sauce. Baby spinach wilts into the dish, offering a nutritional boost. Finally, a squeeze of lime juice and a sprinkle of fresh cilantro brighten the flavors, making each bite refreshing.
This Thai Green Curry Pasta pairs well with a light, crisp salad, such as a cucumber or mango salad, to enhance the fresh flavors. A chilled white wine like Sauvignon Blanc or a light beer would also complement this dish nicely.
Start by cooking the spaghetti according to the package instructions until it's al dente. Once done, drain it well and set it aside. Meanwhile, heat up olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, sautéing them until the onion becomes translucent and fragrant.
Next, stir in the Thai green curry paste and let it cook for about a minute or two until it becomes fragrant. This step helps to release all those wonderful flavors from the paste. Pour in the coconut milk, fish sauce, and brown sugar, giving it a good stir to blend everything together. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and snap peas to the skillet. Let them cook for about 4-5 minutes until they’re tender-crisp. We want them to retain a bit of crunch for texture. Once the veggies are ready, stir in the cooked spaghetti and baby spinach. Cook just until the spinach wilts down into the sauce.
Take the skillet off the heat and stir in the lime juice. This final touch adds a zesty kick that elevates all the flavors. Before serving, garnish the dish with fresh cilantro and season with salt and pepper as needed.
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