Thai Green Curry Pasta
Thai Green Curry Pasta — a quick, fragrant weeknight meal that’s loaded with veggies! Enjoy that classic green curry flavor with spaghetti for a fun twist that features garlic, ginger, lemongrass, and coconut milk!
Ingredients
- 2 cups cooked spaghetti
- 2/3 cup coconut milk
- 1 1/2 cup mushrooms , chopped
- 1/2 cup bell peppers , thinly sliced
- 1/2 cup broccoli , or broccolini, blanched
- 1/4 cup baby corn
- 1/4 cup bamboo shoots
- 1/2 cup baby spinach
- 2 1/2 tbsp thai green curry paste , homemade or store-bought
- 2 tsp garlic , minced
- 2 tsp ginger , minced
- 2 dried red chilies
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- salt , to taste
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp thai red chilies , chopped or red chili flakes
- 2 tbsp peanuts , crushed (or cashews)
Instructions
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Heat 2 tbsp of coconut milk on medium heat in a large pan. Add in your garlic, ginger, and dried red chilies. Sauté for 1-2 minutes until fragrant. The coconut milk will create oil when heated, so there is no need for any additional oil.
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Add in the mushrooms and sauté for 2-3 minutes. Then, add in the green curry paste and coconut milk and mix together until well combined. Check out my homemade green curry paste recipe to make your own, or you can also use the store-bought one.
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Add in the bell peppers, baby corn, bamboo shoots, broccoli, spaghetti, soy sauce, salt, lemon juice, lemon zest, sugar, and thai red chilies (or chili flakes). Mix well and let sauté for 2-3 minutes.
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Fold in your spinach and peanuts and sauté for another 2-3 minutes. Your Thai Green Curry Pasta is ready! Enjoy!