Description
Need a new idea for a pasta night meal that’s quick and easy and flavor packed? Thai Green Curry Chicken Spaghetti is here for you dear!
Ingredients
Units
Scale
- 8oz. spaghetti noodles, or pasta of choice
- 2-3 tbsp Thai green curry paste
- 1 tbsp cooking oil
- 1 can (13.5 oz) coconut milk
- 1 lb boneless, skinless chicken breasts, thinly sliced into bite-sized pieces
- 2 cups cauliflower, cut into small florets, or veggie of choice
- 1 cup frozen or fresh green peas, or veggie of choice
- 1-2 tbsp fish sauce, to taste
- 2 tsp sugar, to taste
- 1/2 cup fresh Thai basil leaves
- 1/2 cup fresh cilantro, roughly chopped
- 2 makrut lime leaves, stems removed and finely slivered (optional)
Instructions
- Step 1: Cook the spaghetti
- Cook 8oz spaghetti noodles or pasta of choice according to the package directions until al dente. Before draining, reserve 1 cup pasta cooking water in case you want to loosen the sauce later. You may not need it though.
- While the noodles cook, get your curry going. Have the chicken and vegetables cut before you start so everything is ready to hop into the pan!
- Step 2: Fry the curry paste
- Heat 1 tbsp cooking oil in a large, deep skillet, wok, or wide pot over medium heat. Add 2-3 tbsp Thai green curry paste and stir until it blends into the oil and smells fragrant, about 1 minute.
- Step 3: Add the chicken
- Add 1 lb thinly sliced chicken breasts and stir to coat the pieces in the curry paste. Cook, stirring, until the outside turns opaque. The chicken will finish cooking in the sauce.
- Step 4: Simmer the vegetables and coconut milk
- Stir in 2 cups of cauliflower, cut into small florets (or veggies of choice), 1 cup of frozen or fresh green peas, (or veggies of choice) and 1 can (13.5 oz) coconut milk.
- Bring to a gentle simmer, then reduce the heat as needed. Stir occasionally until the vegetables are tender-crisp and the chicken is cooked through.
- If the pan looks dry before the vegetables are ready, add a little of the reserved pasta cooking water, a splash at a time. You want enough liquid to help everything cook without turning the sauce watery. Cover briefly if the vegetables need help softening.
- Step 5: Taste, season, and serve
- Once the chicken is cooked, stir in 1 tbsp fish sauce and 1 tsp sugar. Taste, then add more fish sauce and sugar, as needed.
- Want more heat and haven’t used that last tablespoon of paste? Stir the more Thai green curry paste into a little hot sauce to loosen it, return it to the pan, and simmer for a few minutes before tasting again.
- Add 1/2 cup fresh Thai basil leaves (or Italian basil) and stir in after turning off the heat so the leaves gently wilt and keep their fragrance.
- Divide the cooked spaghetti among bowls and spoon the chicken, vegetables, and curry sauce over the top. Sprinkle with 1/2 cup roughly chopped cilantro and the optional 2 finely slivered makrut lime leaves, divided among the bowls.
Notes
Additions and Substitutions
- Spaghetti substitute: Linguine, fettuccine, bow tie, penne, bean thread noodles, egg noodles, or rice noodles.
Chicken breast substitute: Boneless chicken thighs, shrimp, tofu or beef.
Cauliflower and green peas substitutes: Broccoli, zucchini, bell peppers, peas, mushrooms, or a mix. Add quicker-cooking vegetables later so they don’t turn mushy.
Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
Cilantro substitute: Thai basil, or leave it off if cilantro isn’t your thing.
Thai Basil substitute: Holy basil, or Italian basil, or leave it out.
Makrut lime leaf substitute: A little finely grated lime zest gives a different citrus note, or simply omit the leaves.
Tips for the Best Green Curry Spaghetti
- Cut the cauliflower small. Big florets take longer to soften, and the chicken can dry out while you wait for them.
Start gently with the heat. Two tablespoons of one curry paste may be much hotter than two tablespoons of another. You can add more, but you can’t scoop it back out!
Taste before adding all the fish sauce. The curry paste brings salt too. You want savory and balanced, not a salt lick!
Keep noodles and curry separate for leftovers. That helps keep the pasta from soaking up all the sauce before tomorrow’s lunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Thai