Thai Curry Spaghetti

Thai Curry Spaghetti

By Chef Saransh Goila

From Health Mange More

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Pasta

Type: Fusion

Key Ingredients:

Spaghetti tossed in Thai curry and some other masalas

Ingredients

Spaghetti 250 gms
Leftover Thai veg curry 1½ cups
Lemon juice 2 tsps
Oil 2 tsps
Mustard seeds ½ tsp
Curry leaves 6 to 8
Medium onions, chopped 2
Ginger paste 2 tsps
Garlic paste 2 tsps
Green chillies, slit 3
Turmeric powder 1 tsp
Salt to taste
Lemon juice a dash
Parmesan cheese, grated ¼ cup

Methods

Boil sufficient water in a deep non-stick pan, add spaghetti and cook for 10 minutes or till al dante. Drain and set aside.
Heat oil in a non-stick kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds.
Add onions and cook until soft and translucent. Add ginger paste, garlic paste, green chillies and turmeric powder. Mix well and saute on high heat for 1-2 minutes.
Add Thai curry, mix well and adjust salt. Cook covered on low heat for about 2-3 minutes.
Add spaghetti and toss well. Take it off heat and add a dash of lemon juice and toss again.
Transfer into a serving bowl, top with grated parmesan cheese and serve hot.

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