Spaghetti Green Curry Sauce and Tofu

Photo by Parkpoom K Photo

Styling by #PloyOyuriFoodstylist

A creative and modern Spaghetti with Green Curry Sauce and Tofu — a Thai-Italian fusion dish that combines creamy Thai flavors with Western pasta. 

Prep Time:

25 minutes

Cook Time:

10 minutes

Servings:

1 

Ingredients:

• 1 ½ Cup. Spaghetti NO.3, must be cooked 

• 1 Each. Firm tofu, cut into 8-9 pieces. 

• 2 Tbsp. Green Curry Paste 

• ½ Cup. Coconut cream 

• ¼ Cup. Water 

• ¼ Cup. Basil 

• 2 Pieces. Kaffir lime leaves 

• 1 Each. Eggplant, cut into 6-8 pieces, soak in a salt water 

• 1 Each. Red chili, slice cut into 8-9 pieces. 

• 2 Tbsp. Vegetable oil 

• Salt and Sugar, to taste 

Directions:

1. Sear the Tofu: 

Heat a tablespoon of vegetable oil in a large pan over high heat. Add the tofu slices and sear until golden brown on both sides. Lightly season with salt and pepper. Remove from the pan and set aside. 

2. Sauté the Curry Paste: 

In the same pan, reduce to medium heat. Add the green curry paste and kaffir lime leaves. Sauté for 1–2 minutes until fragrant. 

3. Add Coconut and Eggplant: 

Pour in the coconut cream and stir in the eggplant. Cook for 3–4 minutes, allowing the flavors to blend. Season with salt and sugar to taste. 

4. Add Herbs and Chili: 

Stir in fresh basil leaves and sliced red chili. Simmer for another 1–2 minutes until the sauce slightly thickens. 

5. Combine with Spaghetti: 

Add the cooked spaghetti to the pan. Toss well to ensure the noodles are evenly coated with the curry sauce. 

6. Finish and Serve: 

Return the seared tofu to the pan and gently mix. Serve immediately, garnished with extra basil and chili for a fresh, aromatic finish. 

Recipe Author:

Isara Luangsangroong