Got leftover spaghetti? This is the pasta dish for you! In just 15 minutes you can make this 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.
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
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 leftoversin the microwave in 1 minute increments
Reheat leftover stove top by frying it quickly in a little bit of oil