Thai Curry Spaghetti

Ingredients

• Spaghetti

  Dry pasta, enriched

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green beans

  Snap beans, raw

  1 cup, pieces or 100g

• Garlic

  Raw

  2 tsp or 6g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Peanut butter

  Chunk style, with salt

  2 tsp or 11g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Basil

  Fresh

  5 leaf, whole or 3g

• Limes

  Raw

  1 fruit or 67g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

Directions

1. Heat a pot over medium high heat and add 1 tbsp oil. Add the green beans, garlic and stir until garlic is fragrant.
2. Add the curry paste, coconut milk and continue to cook for 3-4 minutes. Add the peppers, peanut butter, fish sauce, sugar, and soy sauce stirring well to combine until smooth. Let it cook on medium low heat for 8-10 minutes until peppers become tender.
3. Turn off the heat, add in cilantro, lime juice and basil. Taste (adjust soy sauce if you want it saltier and add sugar if you want it sweeter!)
4. Serve hot!
5. (source: https://thechutneylife.com/recipes/dinner/thai-curry-spaghetti/)

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