Spice up store-bought pasta with coconut milk, red curry paste, and stir-fried veggies for a Thai-inspired main dish!
Ingredients
1 tbsp
Olive Oil, Extra Virgin
(extra-virgin)
1 1/2 bunch
Green onion
(chopped)
1 tbsp
Ginger root
(fresh; minced)
2 clove(s)
Garlic
(minced)
3 tbsp
Red curry paste
1 cup
Coconut milk, reduced fat
1/4 cup
Lime juice (fresh)
2 tbsp
Soy sauce, low sodium
1 tbsp
Fish sauce
(optional)
1 tbsp
Honey
284 gm
Spaghetti, whole-wheat, dry
(or rice noodles)
1/2 medium
Red onion
(thinly sliced)
3 cup
Rapini, broccoli raab, raw
(chopped)
2 cup
Red cabbage
(shredded)
1 large
Carrots
(peeled and shredded)
Instructions
In a large pot, heat the olive oil over medium heat. Add the scallions, ginger, and garlic. Sauté until fragrant, about 1 minute.
Add the curry paste and cook until it darkens slightly for 1 minute.
Stir in coconut milk, lime juice, soy sauce, fish sauce (if using), and honey. Bring the mixture to a simmer over medium-low heat. Continue to simmer while you cook the pasta.
Bring a large pot of water to a boil. Add the spaghetti to the pot and cook according to the package's instructions. Drain well and reserve.
In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
Add the broccoli rabe and cabbage; sauté until tender, 4 to 5 minutes more.
Stir in the shredded carrot and toss to combine.
Add the spaghetti and vegetables to the sauce and toss well to combine.
Divide the noodles into bowls and garnish them with scallions, cilantro, and sesame seeds (optional). Serve immediately.
