Red Curry Spaghetti

Red Curry Spaghetti is a vibrant and aromatic vegan dish that combines the creamy richness of coconut milk with the bold flavors of Thai red curry. Perfectly cooked spaghetti is enveloped in a spicy sauce, making this a delightful fusion of Italian and Thai cuisines.

Ingredients

• Spaghetti - 200 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Bell pepper (sliced) - 1 medium
• Zucchini (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Garlic (minced) - 3 cloves
• Ginger (grated) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh basil leaves - 1/4 cup
• Cilantro leaves - 1/4 cup
• Salt - to taste
• Black pepper - to taste
• Chili flakes - optional, to taste

Steps

1. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat a tablespoon of water over medium heat and sauté the garlic and ginger until fragrant, about 1-2 minutes.
3. Add the sliced bell pepper, zucchini, and carrot to the skillet and cook for another 5 minutes until slightly tender.
4. Stir in the red curry paste, mixing well with the vegetables for about 1 minute.
5. Pour in the coconut milk and soy sauce, stirring to combine. Let the mixture simmer for 5 minutes.
6. Add the cooked spaghetti to the skillet, tossing to coat the pasta with the curry sauce.
7. Finish with lime juice, fresh basil, and cilantro. Season with salt, black pepper, and chili flakes to taste.
8. Serve hot, garnished with additional herbs if desired.

Nutrition

• Calories: 650
• Protein: 12 g
• Carbs: 90 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 25 g
• Saturated Fat: 21 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk which can promote heart health.
• Packed with vitamins and minerals from fresh vegetables, supporting overall wellness.

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