You know how much I love a fusion pasta… and a clever substitution. So, when I haven’t had a chance to buy fresh noodles, I reach for the pasta. This Thai green curry spaghetti with chicken is the answer. All the fragrance from a curry, all the bounce from a noodle… but not. Pop this spicy Asian-style pasta on your midweek meal table and watch the crowds go wild.
150g (about 5 oz) dried spaghetti
1 x Marion’s Kitchen Thai Green Curry meal kit, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
500g (about 1 lb) chicken thigh fillets, thinly sliced
1 cup fresh Thai basil leaves
50g (about 2 oz) green or snake beans, trimmed, finely sliced
1 red chilli, finely sliced (optional)
- Cook the spaghetti in salted boiling water according to packet instructions. Drain and divide among 4 serving bowls.
- Meanwhile, to make the curry, heat the oil over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
- Pour in the creamy COCONUT MILK and 1 cup of water. Then add the dried Thai herbs & chilli (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken and simmer for 5-10 minutes or until the chicken is cooked through.
- Spoon the chicken curry over the spaghetti. Top each serving with fresh basil leaves, green beans and chilli, if using.
