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Coconut Thai Curry Spaghettini

Creamy coconut milk is accented with red curry and lots of colourful vegetables in this mildly spiced noodle bowl.
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-14
Coconut Thai Curry Spaghettini
Catelli Classic Spaghettini

Ingredients

  • 1 pkg (300G) Catelli Spaghettini
  • 1 tbsp (15 mL) Coconut or vegetable oil
  • 6 cups (1.5 L) Chopped bok choy
  • 1 Each red and orange pepper, sliced
  • 1 cup (250 mL) Diced firm tofu
  • 2 tbsp (30 mL) Each Thai red curry paste and soy sauce
  • 2 tsp (10 mL) Each minced garlic and ginger
  • 1 cup (250 mL) Coconut milk
  • Chopped fresh cilantro and lime wedges

Cooking Steps

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.

Tips:
• 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.