Fried Green Curry Spaghetti recipe

Let me tell you, sometimes the best culinary adventures happen when you least expect them. Fried Green Curry Spaghetti? Honestly, it sounded a little…out there when I first stumbled upon the idea. But my family are adventurous eaters, always up for trying something new, and I was in the mood to shake up our usual pasta night. What followed was nothing short of a flavor revelation! The aromatic punch of green curry, the satisfyingly crisp texture of fried spaghetti, all coming together in a dish that is both comforting and exciting. From the first bite, my kids were hooked, my husband declared it a new favorite, and even my usually picky mother-in-law asked for seconds. This isn’t just spaghetti; it’s an experience. It’s a dish that bridges continents, marrying the familiar comfort of Italian pasta with the vibrant, spicy kick of Thai cuisine. If you’re looking for a recipe that’s guaranteed to impress, to tantalize your taste buds, and to become a new weeknight staple, then look no further. Get ready to dive into the world of Fried Green Curry Spaghetti – you won’t regret it!

Ingredients

To create this culinary masterpiece, you’ll need a vibrant array of ingredients that work in perfect harmony. Don’t be intimidated by the list; many are pantry staples, and the fresh components are easily sourced. Here’s everything you need to bring Fried Green Curry Spaghetti to life:

For the Spaghetti:

• 1 pound Spaghetti: Use your favorite brand of dried spaghetti. Thicker varieties like spaghetti alla chitarra can also work beautifully, offering a heartier texture.
• Water for Boiling: Plenty of water to ensure the spaghetti cooks evenly and doesn’t become sticky. Aim for at least 4 quarts.
• Salt: To season the boiling water and enhance the flavor of the spaghetti itself. Approximately 1-2 tablespoons.
• 2 tablespoons Vegetable Oil: For tossing the cooked spaghetti to prevent sticking and add a touch of richness before frying.

For the Green Curry Sauce:

• 2 tablespoons Vegetable Oil: For sautéing the aromatics and building the flavor base of the curry.
• 1 large Onion, finely chopped: Yellow or white onion works best. It provides a foundational sweetness and aroma.
• 2 cloves Garlic, minced: Fresh garlic is essential for that pungent, savory kick that is characteristic of green curry.
• 1 inch Ginger, grated: Fresh ginger adds warmth and a slightly spicy, aromatic depth.
• 1-2 Green Chilies, finely chopped (adjust to taste): Bird’s eye chilies or Thai green chilies are ideal for authentic green curry heat. Adjust the quantity based on your spice preference. For a milder version, remove the seeds and membranes or use milder chilies like serrano peppers.
• 4 tablespoons Green Curry Paste: Use a high-quality green curry paste. Brands like Maesri, Mae Ploy, or Aroy-D are popular choices for their authentic flavor. Adjust the amount for desired spice level – start with 4 tablespoons and add more if you prefer a stronger curry flavor.
• 1 (13.5 oz) can Coconut Milk (full-fat): Full-fat coconut milk is crucial for richness and creaminess. It forms the luxurious base of the green curry sauce.
• 1 cup Chicken Broth (or Vegetable Broth for vegetarian option): Adds depth of flavor and thins the sauce to the perfect consistency. Low-sodium broth is recommended to control salt levels.
• 1 tablespoon Fish Sauce (or Soy Sauce for vegetarian option): Fish sauce provides umami and saltiness, essential for authentic Thai flavor. Soy sauce is a great vegetarian alternative, offering a similar savory depth.
• 1 tablespoon Sugar (brown sugar or palm sugar preferred): Balances the spice and saltiness, adding a touch of sweetness that is characteristic of Thai cuisine. Palm sugar offers a more complex, caramel-like sweetness.
• 1 Lime, juiced: Fresh lime juice adds brightness and acidity, cutting through the richness of the coconut milk and enhancing all the flavors.
• 1 cup Mixed Vegetables, cut into bite-sized pieces (e.g., bell peppers, broccoli florets, green beans, zucchini, peas): Choose your favorite vegetables. A mix of colors and textures adds visual appeal and nutritional value. Consider using seasonal vegetables for the freshest flavors.

For Frying and Garnish:

• Vegetable Oil for frying: Enough oil for shallow frying the spaghetti. About 2-3 cups depending on your pan size. Canola oil, peanut oil, or sunflower oil are good choices due to their neutral flavor and high smoke point.
• Fresh Basil Leaves, for garnish (Thai basil preferred): Adds a fresh, aromatic, and slightly peppery note that complements the green curry beautifully. Thai basil has a distinct anise-like flavor that is particularly authentic.
• Lime wedges, for serving: Extra lime wedges allow diners to adjust the acidity to their liking and enhance the freshness of the dish.
• Chopped Peanuts or Cashews, for garnish (optional): Adds a crunchy texture and nutty flavor. Toasted nuts are even more flavorful.
• Red Chili flakes, for garnish (optional): For an extra kick of heat and visual appeal.

Instructions

Now that you have all your ingredients ready, let’s embark on the exciting journey of creating Fried Green Curry Spaghetti. Follow these step-by-step instructions carefully to ensure a delicious and perfectly executed dish:

Step 1: Cook the Spaghetti

1. Bring a large pot of salted water to a rolling boil. Use a generous amount of water – at least 4 quarts for 1 pound of spaghetti. Add 1-2 tablespoons of salt to the boiling water.
2. Add the spaghetti to the boiling water and cook according to package directions for al dente. Stir occasionally to prevent sticking. Al dente means “to the tooth” in Italian, indicating that the pasta should be firm to the bite, not mushy.
3. Drain the spaghetti in a colander. Do not rinse the spaghetti after draining, as this can wash away the starch that helps sauces cling to it.
4. Toss the drained spaghetti with 2 tablespoons of vegetable oil. This prevents the spaghetti from sticking together and adds a slight richness. Set aside to cool slightly.

Step 2: Prepare the Green Curry Sauce

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Ensure the skillet or wok is large enough to accommodate all the sauce and vegetables.
2. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Stir frequently to prevent burning. The onion should become fragrant and slightly golden.
3. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter.
4. Stir in the chopped green chilies (if using) and green curry paste. Cook for 1-2 minutes, stirring constantly, until the curry paste is fragrant and slightly darker in color. This step helps to bloom the spices and enhance the flavor of the curry paste.
5. Pour in the coconut milk and chicken broth (or vegetable broth). Stir well to combine all the ingredients and dissolve the curry paste completely into the liquid.
6. Add the fish sauce (or soy sauce), sugar, and bring the sauce to a simmer. Taste and adjust seasonings as needed. You may need to add more fish sauce/soy sauce for saltiness, sugar for sweetness, or lime juice for acidity.
7. Add the mixed vegetables to the simmering sauce. Cook until the vegetables are tender-crisp, about 5-7 minutes, depending on the type and size of vegetables. Broccoli and green beans will take longer than zucchini and peas. You want the vegetables to retain some bite and not become mushy.
8. Stir in the fresh lime juice. This brightens the flavors of the curry and adds a final touch of acidity. Remove the skillet from the heat and set aside.

Step 3: Fry the Spaghetti

1. Pour vegetable oil into a large, heavy-bottomed skillet or deep fryer to a depth of about 1-2 inches. Ensure you have enough oil for shallow frying the spaghetti evenly.
2. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, test the oil by dropping a small piece of spaghetti into it; it should sizzle immediately and turn golden brown in about 1-2 minutes.
3. Carefully add portions of the cooked spaghetti to the hot oil. Do not overcrowd the pan, fry in batches if necessary. Overcrowding will lower the oil temperature and result in soggy spaghetti.
4. Fry the spaghetti for 2-3 minutes per side, or until golden brown and crispy. Use tongs to flip the spaghetti and ensure even cooking. Watch carefully to prevent burning.
5. Remove the fried spaghetti with tongs or a slotted spoon and drain on paper towels to remove excess oil. Paper towels will absorb the excess oil and help maintain the crispiness of the fried spaghetti.

Step 4: Assemble and Serve

1. Place a generous portion of the fried spaghetti on a plate or in a bowl.
2. Ladle a generous amount of the green curry sauce with vegetables over the fried spaghetti.
3. Garnish with fresh basil leaves, lime wedges, and optional chopped peanuts or red chili flakes.
4. Serve immediately and enjoy the delightful combination of crispy spaghetti and flavorful green curry sauce!

Nutrition Facts

(Per Serving, approximate values)

• Servings: 4-6
• Calories per serving: Approximately 550-700 calories (This can vary depending on portion size, specific ingredients used, and amount of oil absorbed during frying.)

Approximate Macronutrient Breakdown (per serving):

• Protein: 15-20g
• Fat: 25-35g (This will depend significantly on the amount of oil absorbed during frying and the fat content of the coconut milk.)
• Carbohydrates: 60-80g

Important Note: These are estimated nutritional values. For precise nutritional information, use a nutritional calculator with the specific brands and quantities of ingredients you use. The calorie count will be higher if you use more oil for frying and larger portions.

Preparation Time

• Prep Time: 20 minutes (chopping vegetables, preparing ingredients)
• Cook Time: 30 minutes (cooking spaghetti, making curry sauce, frying spaghetti)
• Total Time: Approximately 50 minutes

This recipe is relatively quick to prepare, making it a great option for a weeknight dinner. The frying step adds a little extra time, but the crispy texture is well worth it!

How to Serve

Fried Green Curry Spaghetti is a delightful dish on its own, but you can elevate the dining experience with thoughtful serving suggestions. Here are some ideas to make it even more enjoyable:

• Classic Bowl Presentation:
  • Serve individual portions in bowls, ensuring a generous amount of both fried spaghetti and green curry sauce.
  • Garnish each bowl attractively with fresh basil leaves, lime wedges, and optional toppings like chopped peanuts or red chili flakes.
• Family-Style Platter:
  • For a more communal and visually appealing presentation, arrange the fried spaghetti on a large platter.
  • Spoon the green curry sauce generously over the spaghetti on the platter.
  • Scatter garnishes over the entire platter, allowing everyone to serve themselves.
• Side Dish Pairings:
  • Fresh Salad: A light and refreshing side salad with a vinaigrette dressing can balance the richness of the curry and fried spaghetti. Consider a cucumber and mint salad or a simple green salad with a lemon vinaigrette.
  • Spring Rolls or Summer Rolls: Vegetable or shrimp spring rolls or summer rolls offer a light and refreshing appetizer that complements the Thai flavors.
  • Grilled Chicken or Shrimp Skewers: For a heartier meal, serve alongside grilled chicken or shrimp skewers marinated in Thai spices.
• Drink Pairings:
  • Iced Thai Tea: The creamy sweetness of Thai iced tea pairs wonderfully with the spicy and savory flavors of the green curry.
  • Light Beer: A crisp, light beer like a lager or pilsner can cut through the richness of the dish and refresh the palate.
  • White Wine (Dry Riesling or Sauvignon Blanc): A dry Riesling or Sauvignon Blanc with good acidity can complement the spice and herbaceous notes of the green curry.
  • Sparkling Water with Lime: A simple and refreshing non-alcoholic option.
• Temperature Considerations:
  • Serve the fried spaghetti immediately after frying to ensure maximum crispiness.
  • Keep the green curry sauce warm while frying the spaghetti to maintain optimal serving temperature.
  • Offer extra lime wedges on the side so diners can adjust the acidity to their preference.

Additional Tips for Perfect Fried Green Curry Spaghetti

To ensure your Fried Green Curry Spaghetti is a resounding success, here are five helpful tips to keep in mind:

1. Don’t Overcook the Spaghetti: Al dente spaghetti is crucial for frying. Overcooked spaghetti will become mushy and won’t crisp up properly. Follow package directions closely and test for doneness a minute or two before the recommended time.
2. Oil Temperature is Key for Frying: Ensure the oil is hot enough (around 350°F or 175°C) before adding the spaghetti. If the oil is too cool, the spaghetti will absorb too much oil and become greasy rather than crispy. If it’s too hot, the spaghetti will burn quickly on the outside before becoming crispy inside. Use a thermometer or test with a small piece of spaghetti to gauge the temperature.
3. Fry in Batches and Avoid Overcrowding: Frying spaghetti in batches prevents overcrowding the pan, which can lower the oil temperature and result in uneven frying and soggy spaghetti. Fry in manageable portions to ensure each strand gets crispy.
4. Adjust Spice Level to Your Preference: Green curry paste can vary in spice level. Start with the recommended amount (4 tablespoons) and taste the sauce before adding more. If you prefer a milder curry, use less paste or choose a milder brand. You can also remove the seeds and membranes from the green chilies for less heat. For extra spice, add more green chilies or a pinch of red chili flakes as garnish.
5. Prepare Components Ahead of Time: You can cook the spaghetti and make the green curry sauce ahead of time. Store them separately in the refrigerator. When ready to serve, simply reheat the sauce and fry the spaghetti. This makes the recipe even more convenient for weeknight meals or entertaining. Frying the spaghetti fresh before serving is crucial for optimal crispiness.

FAQ – Frequently Asked Questions

Q1: Can I make this recipe vegetarian or vegan?

A: Absolutely! To make this recipe vegetarian, simply substitute vegetable broth for chicken broth and soy sauce for fish sauce. Ensure your green curry paste is also vegetarian/vegan (some may contain shrimp paste). To make it vegan, double-check the ingredients of your green curry paste and ensure there are no animal-derived ingredients. Coconut milk is naturally vegan.

Q2: Can I use a different type of pasta?

A: While spaghetti is traditionally used and works best for frying due to its long strands, you can experiment with other long pasta shapes like linguine or fettuccine. Avoid short pasta shapes as they are less suitable for frying in this manner. Thicker spaghetti varieties like spaghetti alla chitarra can also work well.

Q3: How do I store leftover Fried Green Curry Spaghetti?

A: It’s best to store the fried spaghetti and green curry sauce separately. The fried spaghetti is best enjoyed immediately for maximum crispiness, but you can store leftover fried spaghetti in an airtight container at room temperature for a day. It will lose some of its crispness. Store leftover green curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop or in the microwave. It’s not recommended to refry the spaghetti as it will likely become oily.

Q4: Can I make the green curry sauce spicier or milder?

A: Yes, you can easily adjust the spice level to your preference. For a spicier curry, add more green curry paste, include more green chilies, or add a pinch of red chili flakes. For a milder curry, use less green curry paste, remove the seeds and membranes from the green chilies, or use milder chilies like serrano peppers. You can also add a touch of coconut cream at the end to further mellow out the spice.

Q5: What vegetables can I use in the green curry sauce?

A: You can use a wide variety of vegetables in this recipe. Popular choices include bell peppers (red, green, yellow), broccoli florets, green beans, zucchini, peas, bamboo shoots, baby corn, and eggplant. Choose vegetables that cook relatively quickly and retain some texture. Root vegetables like carrots or potatoes will require longer cooking times and may need to be added earlier to the sauce. Feel free to use seasonal vegetables or your personal favorites to customize the dish!

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