Yes, Thai Curry Spaghetti is TOTALLY a thing. I mean you eat Thai noodles all the time, right? So this isn’t THAT far off from those noodles that we all love! I love this creamy pasta (made with coconut milk so it’s dairy-free!!) because it just hits the spot when you’re craving all those flavors like sweet, spicy, sour, salty (can you tell I’m pregnant?!). You can add whatever veggies you have on hand like bell peppers, broccoli, mushrooms but I only had some green beans and one random ass orange pepper in my fridge so that’s what I threw in here.
I tried to keep the ingredients to a minimum so if you don’t have one or two of the ingredients on hand- don’t let that discourage you from trying this recipe! Be sure to taste this at the end and adjust the ingredients. Add more soy sauce if you’re looking for more saltiness, sugar if you like your Thai food with a slight sweetness, and more lime juice if you need more of a tang!
You could also switch up the type of pasta I used in this and could try soba noodles, rice noodles, or penne/bowtie. Just do you and have some FUN!
Happy Eating <3
Thai Curry Spaghetti
Yield 2-4 Servings
1/2 Box thin spaghetti, cooked and drained (al dente preferably)
1 yellow bell pepper, thinly sliced
1 cup green beans- cut into bite sized pieces
2 tsp minced garlic
2 tbsp Maesri Red Curry Paste
13.5 oz can coconut milk
2 tbsp soy sauce
2 tsp sugar
1 tsp fish sauce
2 tsps peanut butter
1/4 cup chopped cilantro
handful torn fresh basil leaves
1 lime, juiced
1 tbsp oil
- Heat a pot over medium high heat and add 1 tbsp oil. Add the green beans, garlic and stir until garlic is fragrant.
- Add the curry paste, coconut milk and continue to cook for 3-4 minutes. Add the peppers, peanut butter, fish sauce, sugar, and soy sauce stirring well to combine until smooth. Let it cook on medium low heat for 8-10 minutes until peppers become tender.
- Turn off the heat, add in cilantro, lime juice and basil. Taste (adjust soy sauce if you want it saltier and add sugar if you want it sweeter!)
- Serve hot!