Got leftover spaghetti? This fried spaghetti is the pasta dish for you! In just 15 minutes you can make super tasty fried spaghetti with green curry, coconut milk, chicken and veggies. A delicious weeknight dinner with a spicy kick!
And yes, you can totally make it without leftover pasta as well.
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Fried spaghetti with green curry was one of my favorite dishes when I lived in Thailand. I was surprised at how common this dish was - and what an amazing mix between Thai flavors and western spaghetti.
Now I make this fried spaghetti recipe any time I have leftover spaghetti. But don't worry, you can totally cook your spaghetti specifically for this!
If you're more of a curry person - check out my Salmon Red Curry, Shrimp Curry or Massaman Curry instead.
Why you will love this recipe
- It's quick and done in 15 minutes
- It's easy with just a few simple steps
- So tasty with all those amazing Thai flavors
- Use up leftovers: not just leftover spaghetti, but you can also add in any veggies about to go bad!
- Just as good the next day and heats up really well
What you need to make it
Ingredient notes & substitutions
- Brown sugar: The best substitute is palm sugar but you can also use white sugar - or make your own brown sugar, it takes just 5 minutes!
- Cooking oil: Canola oil or another neutral cooking oil is best, but olive oil also works
- Red bell pepper can be switched for other colors
- Cooconut milk: I recommend the full-fat option, any kind works
- Green curry paste can be more or less spicy. Adjust the amount depending on the type you use and how spicy you like it. This version is pretty spicy, but not crazy - I used Mae Ploy green curry paste.
- Chicken: I prefer chicken thigh filets as they are the most flavorful, but any bone-less cut works.
- Thai basil: if you can't find it you can mix regular basil and fresh mint instead - it won't taste the same, but similar
- Garlic can be added - either minced for a lot of garlic flavor or whole cloves garlic that you remove before serving for a more subtle garlic touch
How to make Fried Spaghetti with Green Curry
- Sear chicken in oil
- When done on the outside, push to one side and add green curry paste
- Fry the curry paste for 1 minute before mixing with the chicken
- Add veggies and cook for 2 minutes
- Add cooked spaghetti and mix well, cook for 2 minutes
- Mix sugar & fish sauce and add to the skillet
- Add coconut milk
- Mix well and cook for 1 minute, then remove from the heat and mix in Thai basil. Taste test, and add more fish sauce if it needs more salt.
Tips & tricks
- Fry the green curry paste before mixing with the chicken to maximize flavor
- Go easy on the curry paste if you are unsure how spicy it is
- Add other vegetables like eggplant, mushrooms, green onion, carrots, broccoli - use whatever you have
- Store leftover fried spaghetti in the fridge in an airtight container for up to 4 days
- Freeze leftover fried spaghetti for up to 4 months
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers stove top by frying it quickly in a little bit of oil
Recipe FAQ
How much dry or cooked pasta do I need?
You will need 4 servings of spaghetti for 4 servings of this dish. This is about 1.1-1.2 lbs (500-550 g) cooked pasta or 8-9 oz (225-250 g) dry pasta.
Do I have to use leftover pasta?
No! You can cook your pasta specifically for this dish. Just cook it al dente in a large pot with heavily salted water, drain, and rinse in cold water to cool it down quickly and ensure it doesn't overcook.
More 15-minute weeknight dinners
- Cajun Alfredo
- Garlic Butter Pasta
- Tortellini Carbonara
- Lemon Ricotta Pasta
- Smoked Salmon Pasta
- Larb Gai - Spicy Thai Chicken Salad
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Fried Spaghetti with Chicken & Green Curry
Print RateServings: 4
Calories: 500kcal
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients
- 4 servings spaghetti cooked according to package instructions
- 2 tablespoon oil
- 1 lb chicken thigh filets cut in bite-size pieces
- 2 tablespoon green curry paste or more or less to taste
- 1 red bell pepper cut in ½-inch pieces
- 1 zucchini cut in ½-inch pieces
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ cup coconut milk
- 30 leaves thai basil chopped
Instructions
- Heat oil in a skillet over medium-high heat, then add the chicken. Sear until done on the outside, 3-5 minutes.2 tablespoon oil, 1 lb chicken thigh filets
- Push the chicken to one side and add the green curry paste to the other. Fry the curry paste for 1 minute before mixing in with the chicken.2 tablespoon green curry paste
- Add bell pepper and zucchini and mix well, cook for 2 minutes.1 red bell pepper, 1 zucchini
- Add spaghetti, mix well, and cook for 2 minutes.4 servings spaghetti
- Mix fish sauce with brown sugar and add to the skillet, followed by coconut milk. Mix well and cook 1 minute.2 tablespoon fish sauce, 1 tablespoon brown sugar, ½ cup coconut milk
- Remove from the heat and mix in the chopped Thai basil. Serve!30 leaves thai basil
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- 1 Small bowl
Notes
Ingredient notes & substitutions
- Brown sugar: The best substitute is palm sugar but you can also use white sugar - or make your own brown sugar, it takes just 5 minutes!
- Cooking oil: Canola oil or another neutral cooking oil is best
- Red bell pepper can be switched for other colors
- Cooconut milk: I recommend the full-fat option, any kind works
- Green curry paste can be more or less spicy. Adjust the amount depending on the type you use and how spicy you like it. This version is pretty spicy, but not crazy - I used Mae Ploy green curry paste.
- Chicken: I prefer chicken thigh filets as they are the most flavorful, but any bone-less cut works.
- Thai basil: if you can't find it you can mix regular basil and fresh mint instead - it won't taste the same, but similar
- Garlic can be added - either minced for a lot of garlic flavor or whole cloves that you remove before serving for a more subtle garlic touch
Tips & tricks
- Fry the green curry paste before mixing with the chicken to maximize flavor
- Go easy on the curry paste if you are unsure how spicy it is
- Add other vegetables like eggplant, mushrooms, green onion, carrots, broccoli - use whatever you have
- Store leftovers in the fridge in an airtight container for up to 4 days
- Freeze leftovers for up to 4 months
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftover stove top by frying it quickly in a little bit of oil
Nutrition
Calories: 500kcal | Carbohydrates: 50g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 821mg | Potassium: 696mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2437IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 3mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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