Coconut Thai Curry SpaghettiniCreamy coconut milk is accented with red curry and lots of colourful vegetables in this mildly spiced noodle bowl.
CATELLI® Protein Spaghettini
|coconut or vegetable oil|
|chopped bok choy|
|1||each red and orange pepper, sliced|
|diced firm tofu|
|each Thai red curry paste and soy sauce|
|each minced garlic and ginger|
|Chopped fresh cilantro and lime wedges|
|1||Cook spaghettini according to package directions. Reserve 1 cup (250 mL) pasta water before draining.|
|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.|
|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.|
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