Thai Panang Curry Spaghetti
Ingredients
190 g minced pork
1/2 Tbsp panang curry paste
100 ml coconut milk (for stir frying with the panang curry paste)
100 ml coconut milk
1 tbsp sliced fresh chilies
1 tbsp finely sliced kaffir lime leaves
1/2 tbsp + 1/2 tsp fish sauce
1/2 tbsp sugar
100 g spaghetti
A pinch of salt
water (for boiling spaghetti)
Prepare
kaffir lime leaves, tear the rib from the fresh leaves and then finely slice
Fresh chilies, trimmed diagonally into 1-inch slices.
PREP TIME : 5minutes
COOKING TIME : 10minutes
YIELD : 1 person
directions
Heat a large pot of salted water over high heat. While boiling rapidly, add the spaghetti and cook until al dente.
Pour 100 ml of coconut milk into the frying pan, bring it to a boil over medium heat. When the coconut milk is boiling, add the Panang curry paste and keep stirring it all the time until you see the red oil on top.
Add minced pork and stir fry for about 2 minutes or until the pork goes well with the curry paste. Seasoning with fish sauce and sugar then stir to combine. Now pure 100 ml of coconut milk into the pan and stir until it boils and the pork is cooked well.
Now add the spaghetti straight into the pan with the sauce. Use tongs to stir and toss the spaghetti in the sauce for 2-3 minutes or until the sauce is thick. Add the Kaffir lime leaves and chillies and stir to combine.
Remove from heat and ladle into the plate sprinkled with kaffir lime leaves and chili. Enjoy!!!
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