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Gluten Free Spaghetti with Chicken Thai Green Curry

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Prep time
icon-clock-115 Min
Cook time
icon-cooking-130 Min
Serves
icon-servings-14
Gluten Free Spaghetti with Chicken Thai Green Curry
Catelli Gluten Free Spaghetti

Ingredients

  • 1 pkg (340 g) Catelli Gluten Free Spaghetti
  • 1 tbsp (15 mL) vegetable oil
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced ginger
  • 3 tbsp (45 mL) green Thai curry paste
  • 1 can (398 mL) coconut milk
  • 1/3 cup (75 mL)reduced sodium chicken broth
  • 1 tbsp (15 mL) each: sauce and soy sauce
  • 1/2 tsp (2 mL) brown sugar
  • 1/4 tsp (1 mL) salt
  • 3/4 lb (375 g) boneless and skinless chicken breast, cut into 1-inch cubes
  • 1/2 Japanese eggplant, cut into 1-inch cubes
  • 1/2 red pepper or green pepper, sliced
  • 1 carrot, thinly sliced on an angle
  • 6 Thai basil or basil leaves
  • 2 tbsp finely chopped fresh cilantro
  • lime wedges

Cooking Steps

Step 1

In large saucepan, heat vegetable oil over medium heat. Sauté shallots, garlic and ginger for 2 minutes. Stir in curry paste and cook for 1 minute. Add coconut milk, chicken broth, fish sauce, soy sauce, brown sugar and salt. Bring to boil. Reduce heat and simmer for 5 minutes.

Step 2

Add chicken, eggplant, peppers, carrots and basil to saucepan.

Step 3

Bring to boil. Reduce heat and simmer for 15 minutes or until chicken is cooked through and vegetables are tender.

Step 4

Meanwhile, cook spaghetti according to package directions; drain.

Step 5

Serve curry over pasta. Garnish with cilantro and serve with lime wedges.

Tip: Green Thai curry paste can be found in jars or cans in the Asian aisle of most supermarkets.