Photo by Parkpoom K Photo
Styling by #PloyOyuriFoodstylist
A simple Thai-Italian fusion that combines creamy green curry sauce with spaghetti and crispy tofu. An easy way to turn familiar pasta into something new.
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
1
Ingredients:
2 Tbsp vegetable oil, divided
2 Tbsp Honest Bowl Green Curry Paste
1 block firm tofu, cut into 8–9 bite-sized pieces
1 ½ cups cooked spaghetti (No. 3)
½ cup coconut milk
¼ cup water
1 eggplant, cut into 6–8 pieces (soaked in salt water and drained)
2 kaffir lime leaves (makrut lime leaves), torn
¼ cup fresh basil leaves
1 red chili, sliced into 8–9 pieces
Salt, ground black pepper, and sugar to taste
Directions:
1. Sear the Tofu:
Heat 1 Tbsp vegetable oil in a large pan over high heat. Add the tofu and sear until golden brown and slightly crispy on both sides. Season lightly with salt and black pepper. Remove and set aside.
2. Make the Green Curry Sauce:
Reduce the heat to medium and add 1 Tbsp vegetable oil. Add the Honest Bowl Green Curry Paste and kaffir lime leaves. Sauté for 1–2 minutes, until fragrant. Add the coconut milk and water. Then add the eggplant and cook for 3–4 minutes. Season with salt and sugar to taste.
3. Add the Spaghetti:
Add the cooked spaghetti directly to the curry sauce. Toss well to coat. Add the fresh basil and sliced red chili. Simmer for another 1–2 minutes, until the sauce slightly thickens.
4. Finish & Serve:
Add the seared tofu back to the pan and warm through. Serve immediately with fresh basil and chili.
Recipe Author:
Isara Luangsangroong