Asian spaghetti

If you like curry, you will love these Asian spaghetti with red bell pepper and carrots. The recipe is super easy, incredibly creamy, and it makes a great weeknight dinner!

Course Entrée, Main Dish

Cuisine American, Asian

Prep Time 6

Cook Time 14

Servings people

Calories 563kcal

Author Sina

Ingredients

9 oz spaghetti
1 onion
5 small carrots
1 red bell pepper
3 cups thinly sliced Chinese cabbage
1 cup coconut milk
1/2 - 1 teaspoon vegetable broth powder
2 teaspoons red curry paste adjust if the curry paste you're using is very spicy, mine was very mild
salt, to taste
black pepper, to taste
2 green onions, chopped

Instructions

Cook the spaghetti according to the instructions on the package.
Cut the onion, the bell pepper, and the cabbage into strips. Peel and cut the carrots into slices.
In a large pan, heat some oil and sauté the onion for about 3 minutes or until they're translucent. Then add the bell pepper and the carrots and cook on medium heat for 5 minutes.
Add the Chinese cabbage and cook for 2 minutes. Then add the coconut milk and stir in the red curry paste and the vegetable broth powder. Season with salt and pepper. Cook for 5 minutes.
Stir in the cooked spaghetti and sprinkle with freshly chopped green onion rings.

Notes

To make this dish gluten-free, I recommend using brown rice spaghetti instead of regular spaghetti. I absolutely love them and we use them all the time. I think you can barely notice a difference!
To make this sauce extra creamy, I used full fat coconut milk. However, if you want to reduce the calories a bit, you could also use light coconut milk. Just keep in mind that the sauce won't be as creamy. But it will still be amazing!
The red Thai curry paste I used for this recipe wasn't overly spicy, but most brands are different when it comes to spiciness. So it makes sense to check your curry paste first and then adjust the amount of curry paste you're using for this recipe.

Nutrition