Makes
2
Servings
Prep Time
15
Minutes
Cook time
30
Minutes
Makes
2
Servings
Prep Time
15
Minutes
Cook time
30
Minutes

Cream of Green curry Spaghetti

Ingredients

  • Dried Spaghetti 400 g
  • Salt
  • Olive oil
  • Green curry paste 4 tbsp
  • Pesto sauce 3 tbsp
  • Cooking cream 400 ml
  • Milk 500 ml
  • Warm water 400 ml (or as need)
  • Feta cheese seasoning
  • Thai eggplant 100 g
  • Thai basil
  • Red chilli
  • red pomangranate sprinkle
Products
Green curry
paste

Instructions

  • Boiled dried spaghetti for 8-10 minutes until become al dente cooked.
  • Simmered green curry paste with cooking cream. When the paste is well cooked add pesto sauce, milk, water, Thai eggplant, and sliced red chilli. Keep simmering till the vegetables is cooked.
  • Add spaghetti to the sauce. Toss well immediately and remove from heat.
  • Served the pasta with the decoration of pomegranate and basil.

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