Green Curry Spaghetti

We can easily mix and match Thai and western food. One of my wife's favourite combination is Green Curry with Spaghetti. In Thailand, we have a type of rice noodles called Khanom Jeen. This type of noodles is freshly made and cannot store longer than a day. We usually have Khanom Jeen with different curries or sauces. However, the combination of Khanom Jeen and Green Curry is one of the most delicious.

Due to the difficulty of Khanom Jeen storage, and not so easy to buy if you're not in Thailand, we apply to use Spaghetti instead of these rice noodles.


Ingredients:

200 g Spaghetti
400 g sliced chicken breast
200 ml coconut milk and 100 ml of coconut cream
2 t.sp. Green Curry paste (or Thai green curry powder which you can buy from local supermarket)
2 bell peppers, red and green
2 eggplants
1 cup fresh basil, chopped roughly

Cooking:

Prepare spaghetti by boiling in the water for 8-10 minutes.

Cut the chicken into small pieces and pre-cook it gently in a pan with drops of oil.

Mix the coconut milk, the coconut cream and the green curry paste in a bowl

Add the peppers and baby eggplants to the chicken and cook for few minutes

Add the sauce to the chicken and cook gently for 10-15 min

Add the basil 5 min before the end

Serve on top of spaghetti and decorate with fresh basil and chilli.