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Thai Green Curry Spaghetti

A delightful fusion of al dente spaghetti and vibrant Thai green curry, this dish delivers bold flavors in under 30 minutes, making it perfect for busy weeknights or dinner parties.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Italian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil EVOO adds richness but can be substituted with coconut oil.
  • 2 tablespoons green curry paste Look for brands like Mae Ploy for robust flavor.
  • 6.5 ounces chicken, cut into bite-sized pieces Boneless, skinless chicken thighs work best.
  • 7.1 ounces spaghetti, cooked Whole grain or gluten-free spaghetti is recommended.
  • 1/4 cup pasta water Vegetable or chicken stock can be used for added flavor.
  • 1/4 cup coconut milk Use full-fat for creaminess; low-fat may alter texture.
  • 1 pinch salt Adjust based on taste.
  • 1 cup basil leaves Thai basil is ideal; sweet basil can be used.
  • 3 pieces red chilis, sliced Adjust based on heat tolerance.

Method
 

Cooking
  1. Heat the oil in a pan over medium-low heat until shimmering.
  2. Add the green curry paste to the pan and fry for about 1-2 minutes until fragrant.
  3. Add the chicken and stir into the curry paste. Cook until the chicken is no longer pink, about 5-6 minutes.
  4. Incorporate the cooked spaghetti, tossing gently to mix with the sauce.
  5. Add the pasta water and continue to stir until the liquid reduces slightly, about 1-2 minutes.
  6. Stir in the coconut milk and mix thoroughly.
  7. Season with salt to taste.
  8. Add the basil leaves, stirring until wilted, about 1 minute.
  9. Toss in the sliced chilis and stir for another minute before removing from heat.
Serving
  1. Serve immediately, or store in glass containers for leftovers.

Notes

For a spice level adjustment, start with less green curry paste. Fresh ingredients yield the best flavor.