Gluten Free Spaghetti with Chicken Thai Green Curry

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

Nutrition Facts Calories per serving: 509 Fat 10.5g Cholesterol 49mg Sodium 844mg Carbohydrates 76g Fibre 5g Sugar 6g Protein 26g

Prep Time

15 Minutes

Cook Time

30 Minutes

Serves

4 People

Catelli Gluten Free Spaghetti View Pasta

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.

Ingredients

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

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