Description
A creamy and flavorful fusion pasta combining Thai red curry with coconut milk, fresh vegetables, and perfectly cooked spaghetti.
Ingredients
Scale
- 250 grams spaghetti
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 1 large red bell pepper, sliced
- 150 grams green beans, trimmed
- 3 cloves garlic, minced
- 1 handful fresh basil leaves
- 2 tablespoons peanuts
- 1 tablespoon vegetable oil
- 1 lime, juiced
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Drain and set aside.
- Heat vegetable oil in a deep skillet over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in red curry paste and cook briefly.
- Pour in coconut milk and mix well to form the sauce.
- Add sliced red bell pepper and green beans, simmer until slightly tender.
- Add cooked spaghetti and toss until fully coated in sauce.
- Finish with lime juice and fresh basil leaves.
- Serve topped with peanuts.
Notes
- Use full-fat coconut milk for a richer sauce
- Adjust curry paste to control spice level
- Add a splash of coconut milk when reheating
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: thai curry pasta, coconut curry pasta, spicy pasta, vegan pasta recipe