Creamy coconut milk is accented with red curry and lots of colourful vegetables in this mildly spiced noodle bowl.
Coconut Thai Curry 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
1Cook spaghettini according to package directions. Reserve 1 cup (250 mL) pasta water before draining.
2Meanwhile, 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.
3Add 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.
• 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.
Per serving (1/4 recipe or 2 cups/500 mL): 520 calories, 22 g fat, 15 g saturated fat, 840 mg sodium, 53 g carbohydrates, 6 g fibre, 6 g sugars, 30 g protein.
Excellent source of vitamin C and iron.
Good source of vitamin B6 and calcium.
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