Coconut Thai Curry Spaghettini

Name: Coconut Thai Curry Spaghettini
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pkg (300G) Catelli Spaghettini; 1 (15 mL) tbsp Coconut or vegetable oil; 6 (1.5 L) cups Chopped bok choy; 1 Each red and orange pepper, sliced; 1 (250 mL) cup Diced firm tofu; 2 (30 mL) tbsp Each Thai red curry paste and soy sauce; 2 (10 mL) tsp Each minced garlic and ginger; 1 (250 mL) cup Coconut milk; Chopped fresh cilantro and lime wedges

Creamy coconut milk is accented with red curry and lots of colourful vegetables in this mildly spiced noodle bowl.

Around The World Comfort Food Family Friendly Most Popular Vegetarian Long

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

15 minutes

Cook time

10 minutes

Servings

4 servings

Catelli Classic Spaghettini

Ingredients

4 servings

1 pkg (300G) Catelli Spaghettini

1 (15 mL)Coconut or vegetable oil

6 (1.5 L)Chopped bok choy

1Each red and orange pepper, sliced

1 (250 mL)Diced firm tofu

2 (30 mL)Each Thai red curry paste and soy sauce

2 (10 mL)Each minced garlic and ginger

1 (250 mL)Coconut milk

Chopped fresh cilantro and lime wedges

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook spaghettini according to package directions. Reserve 1 cup (250 mL) pasta water before draining.

Step 2

Meanwhile, heat oil in a wok or large skillet set over medium heat. Stir-fry bok choy and peppers for 5 minutes or until softened. Stir in tofu, curry paste, soy sauce, garlic and ginger until tofu is coated. Add coconut milk and bring to a simmer.

Step 3

Add spaghettini and cooking water to skillet. Toss to combine. Transfer noodles and vegetables to serving bowls and spoon over the curry broth. Sprinkle with cilantro and a squeeze of fresh lime juice just before serving.

Tip

s: • Add more curry paste or hot pepper flakes to taste for a spicier curry. • Replace the red curry paste with yellow or green curry paste to taste. • The tofu can be replaced with cubed cooked chicken or small shrimp or omitted altogether if preferred.