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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Recipe Information
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
Instructions
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.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the green curry paste and sauté for 1-2 minutes until it becomes fragrant.
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.
Pour in the coconut milk and chicken stock, stirring to combine with the curry paste.
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.
Add the baby spinach to the curry and cook for another 2-3 minutes until wilted.
Squeeze in the juice of half a lime for freshness and adjust seasoning with additional fish sauce or sugar if needed.
Divide the cooked spaghetti into serving bowls, then ladle the Thai green chicken curry on top.
Garnish with fresh Thai basil leaves, sliced red chili (if using), and lime wedges on the side.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4602 mg | 200% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 38.4 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2279 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
