They’re holding steady, can’t wait till it’s ready, let’s make Thai Curry Shrimp Spaghetti.
Okay guys, I am as cheesy as they come, but since this is a food blog, I think I’m allowed amirite? Oh well, too late
I have no idea why I never thought of this recipe before, even though I may have eaten a similar version sometime in my life. Nevertheless, it was delicious! But then again, you really can’t go wrong with spaghetti, and if you do, well I won’t judge. I had a huge craving for curry dishes all through last week, so I was very pleased with this meal because it was a) ono delicious, and b) lasted me all week. Seriously guys, I ate this spaghetti for lunch from Monday to Friday. Talk about meal prepping!
I used light coconut milk for the sauce because I wanted to keep the texture of the sauce rich but not too creamy. It is also low in fat compared to regular coconut milk, which is an added bonus. I believe this recipe could also serve as a great comfort food option for fall.
On a side note, I will be creating healthy and delicious fall recipes for your lovely faces because let’s face it, we all deserve to feel cool and mushy after the super hot weather we had this summer. Although I can’t (or rather shouldn’t) complain about warm weather, I think fall weather serves as our recovery period from all that lovely summer heat. So go ahead and kick of the fall season with this Thai Curry Shrimp Spaghetti.
Ingredients: yields 5 servings
1 pack multigrain pasta (cooked)
1 pound raw peeled shrimp (steamed)
A handful of grape tomatoes for (garnish)
Green Onions (for garnish)
For Thai Curry Sauce:
1 can light coconut milk
1 tbsp virgin olive oil
1 tbsp red curry paste
1 tbsp fish sauce
1 tbsp curry powder
2 tbsp organic peanut butter (or cashew butter)
Salt and pepper to taste
1/4 tsp paprika
1 tsp cornstarch + 2 tbsp water
2 cups chopped spinach
¼ cup chopped red onion
1 sliced jalapenos
1. Make your Thai curry sauce first. Heat olive oil in a saucepan, then add onions and curry paste and cook for a couple minutes on medium high heat. Add remaining sauce ingredients, then stir and cook on medium low for 5 minutes with the top covered.
2. Add the steamed shrimp to the sauce and toss until the shrimp is fully coated, then remove from heat.
3. Add cooked pasta to the sauce and mix until the pasta is evenly coated with the sauce.
Garnish with tomatoes and green onions. Serve.