Thai Red Curry Spaghetti

Thai Red Curry Spaghetti is a delightful fusion of creamy coconut milk and aromatic Thai red curry paste, tossed with al dente spaghetti and fresh vegetables. This vibrant dish is both comforting and refreshing, perfect for a quick weeknight dinner or an impressive meal for guests.

Ingredients

• Spaghetti - 200 grams
• Coconut milk - 400 ml
• Thai red curry paste - 2 tablespoons
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Broccoli florets - 100 grams
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh basil leaves - 10 grams, for garnish
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the sliced bell pepper, julienned carrot, and broccoli florets, and sauté for about 5 minutes until slightly tender.
3. Stir in the zucchini and cook for an additional 2 minutes.
4. Add the Thai red curry paste to the skillet, stirring well to coat the vegetables. Cook for 1-2 minutes until fragrant.
5. Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer. Allow it to cook for another 5 minutes, stirring occasionally.
6. Add the cooked spaghetti to the skillet, tossing it with the curry sauce and vegetables until well combined. Adjust seasoning with salt and pepper to taste.
7. Remove from heat and stir in the lime juice.
8. Plate the spaghetti and garnish with fresh basil leaves before serving.

Nutrition

• Calories: 540
• Protein: 12 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Coconut milk provides healthy fats that can aid in nutrient absorption.

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