Thai Curry Spaghetti

About Thai Curry Spaghetti

Ingredients

• Spaghetti 250 gms
• Leftover Thai veg curry 1½ cups
• Lemon juice 2 tsps
• Oil 2 tsps
• Mustard seeds ½ tsp
• Curry leaves 6 to 8
• Medium onions, chopped 2
• Ginger paste 2 tsps
• Garlic paste 2 tsps
• Green chillies, slit 3
• Turmeric powder 1 tsp
• Salt to taste
• Lemon juice a dash
• Parmesan cheese, grated ¼ cup

How to Make Thai Curry Spaghetti (Stepwise Photos)

Method

1. Boil sufficient water in a deep non-stick pan, add spaghetti and cook for 10 minutes or till al dante. Drain and set aside.
2. Heat oil in a non-stick kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds.
3. Add onions and cook until soft and translucent. Add ginger paste, garlic paste, green chillies and turmeric powder. Mix well and saute on high heat for 1-2 minutes.
4. Add Thai curry, mix well and adjust salt. Cook covered on low heat for about 2-3 minutes.
5. Add spaghetti and toss well. Take it off heat and add a dash of lemon juice and toss again.
6. Transfer into a serving bowl, top with grated parmesan cheese and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps