- 250g spaghetti*
- 1 tablespoon oil
- 1 onion*, finely diced
- 1 clove garlic, finely chopped or ½ teaspoon crushed garlic
- 3cm piece ginger, sliced thinly or 1½ teaspoons crushed ginger
- 1 stalk lemongrass, sliced thinly or 2 tablespoons lemongrass paste
- 400g skinless chicken breast*, sliced or cubed.
- 400ml coconut milk
- 500ml chicken stock
- 2 courgettes*, sliced
- Black pepper, to taste
- 1 capsicum*, sliced into strips
- 1 pack bok choy* or Asian greens, sliced lengthwise
- 125g mung bean sprouts*
* These ingredients are shared with other recipes from the summer weekly meal planner.
- Cook spaghetti according to package instructions, set aside.
- Heat oil in a pot on the stove over medium high heat, sauté onions for about two minutes until softened.
- Add garlic, ginger, lemongrass and stir fry for a few minutes to bring out the fragrance. Stir through chicken and cook for about a minute.
- Pour coconut milk and chicken stock into the pot, add courgettes. Cover with a lid and bring to a gentle boil, stirring occasionally for about 5-10 minutes or until the chicken is cooked. Test taste and season with pepper if needed.
- Stir through capsicum and bok choy to heat through.
- To serve, portion cooked spaghetti into bowls, ladle the curry over the noodles and top with bean sprouts.
The mung bean sprouts can be stirred through the curry along with the capsicum and bok choy for a softer texture.
You can swap the Asian greens with any green veggies you like, fresh or frozen. Green beans, sugar snap peas and broccoli work well. You can use rice or egg noodles instead of spaghetti if you prefer. For protein substitutions use firm tofu, tempeh, prawns or fish. Choose a reduced salt stock if you are looking to reduce the amount of salt you are having.
Eat for lunch the next day or freeze the curry and cooked spaghetti separately then defrost and heat to eat.