Thai Green Chicken Curry with Spaghetti
Elevate your weeknight dinner routine with this bold and flavorful Thai Green Chicken Curry with Spaghetti—a unique twist on a classic. Combining the creamy richness of coconut milk, the aromatic heat of green curry paste, and tender bites of chicken, this dish brings authentic Thai flavors to your table. Served over perfectly al dente spaghetti instead of traditional rice, it offers an unexpected fusion that’s both comforting and exotic. Fresh baby spinach, Thai basil, and a squeeze of lime add vibrant color and zest, while garnishes of red chili provide optional heat. Ready in just 40 minutes, this one-pot wonder is easy enough for busy evenings yet impressive enough for entertaining. Perfect for lovers of Thai cuisine and fusion dishes, this recipe is a must-try!
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Ingredients
- 300 g spaghetti
- 2 tbsp vegetable oil
- 3 tbsp green curry paste
- 500 g chicken breast
- 400 ml coconut milk
- 200 ml chicken stock
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 100 g baby spinach
- 1 piece red chili (optional, sliced for garnish)
- 20 g fresh Thai basil leaves
- 1 piece lime
- 0.25 tsp salt
- 0.25 tsp pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and toss with a little oil to prevent sticking, then set aside.
Step 2
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 3
Add the green curry paste and sauté for 1-2 minutes until it becomes fragrant.
Step 4
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper. Add the chicken to the skillet and cook for 3-5 minutes until lightly browned on the outside.
Step 5
Pour in the coconut milk and chicken stock, stirring to combine with the curry paste.
Step 6
Add the fish sauce and brown sugar. Stir well, then reduce the heat and let the curry simmer gently for 10-15 minutes, or until the chicken is fully cooked.
Step 7
Add the baby spinach to the curry and cook for another 2-3 minutes until wilted.
Step 8
Squeeze in the juice of half a lime for freshness and adjust seasoning with additional fish sauce or sugar if needed.
Step 9
Divide the cooked spaghetti into serving bowls, then ladle the Thai green chicken curry on top.
Step 10
Garnish with fresh Thai basil leaves, sliced red chili (if using), and lime wedges on the side.
Step 11
Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1685.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1752.2 |
| Total Fat 52.0g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 19.3g | |
| Cholesterol 442mg | 0% |
| Sodium 4602.2mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 38.4g | |
| Protein 170.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 322.1mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2278.7mg | 0% |
Source of Calories