150 gram Spaghetti
120 gram Vegetable of your choice
70 gram Onion-chopped
50 gram Cheddar cheese-grated
10 gram Sweet basil
5 gram Coriander-finely chopped
100 ml Thai coconut milk
3 tablespoon Olive oil
1 tablespoon Thai red curry paste
1 teaspoon Soy sauce
1/2 teaspoon Sugar
1/4 teaspoon Lemon juice
1 pinch Salt and pepper
– Cook the spaghetti according to the instruction on the package.
-Gently fry the onion in the oil until it softens.
-In goes the Thai red curry paste and fry until the ingredients infused. Usually, it will take approx 3 minutes.
-Add the vegetable and stir fry until the vegetable cooked.
-Pour the Thai coconut milk, bring it to boil.
-Season with the soy sauce, sugar, lemon juice, pinch of salt and pepper. Then fold all the ingredients together.
-Cook further until the sauce is slightly reduced. Add the drained spaghetti into the sauce. Sprinkle with basil leaves and coriander. Serve immediately.
– Any stir-fry or fried rice is all about preparation in advance. Make sure you set all the ingredients before even turn the hob on. This is a quick cook recipe, please keep an eye on the pan at all times.
-I also add fresh peppercorn for gentle warm heat. You can also add a little of chopped chili for extra spiciness.
-This is a vegetarian dish. Check my Vegan Thai Red Curry Paste and choose Vegan cheese to make this dish -a truly Vegan.