Green Curry Spaghettini with Smoked Beef
Green Curry Spaghettini with Smoked Beef
Enjoy this quick and tasty Thai-inspired pasta recipe by Nik Michael Imran from Cooking for Love.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 2 to 4 servings
  • 20 Kaffir Lime Leaves
  • 500 grams Daging Salai (smoked beef, or brisket), torn into bite size pieces
  • 1 bunch Thai Sweet Basil Leaves
  • 2 Red Chillies, sliced
  • 100 grams Terung Pipit (small green eggplant aka turkey berry)
  • 3 cups Coconut Cream
  • 1 pack Spaghettini
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic, minced
  • 3 cups Water
  • Salt, to taste
  • Fried beef bits to garnish
  • Green Curry Paste Ingredients:
  • 150 grams Green Birds Eye Chillies
  • 1 head Garlic
  • 3 Shallots
  • 1 inch Galangal, preferably young
  • 2 Lemongrass
  • 1 Kaffir Lime Zest
  • 5 Coriander Roots
  • 1 teaspoon Coriander Seed, roasted and pounded
  • 1 teaspoon Cumin, roasted and pounded
  • 1 tablespoon White Peppercorns, roasted and pounded
  • 1 tablespoon Thai Shrimp Paste
  • Salt
  • 250 milliliters Water to blend
  1. Pasta:
  2. Add coriander, cumin and white peppercorn seeds into the mill container to blend to a powder.
  3. Transfer the blended spice mix into a blender jug. Next add in the birds eye chilies, coriander roots, garlic, shallots, galangal, lemongrass, shrimp paste, salt, water and zest of kaffir lime, blending it into a green curry spice paste.
  1. Spaghetti:
  2. In a pot, add kaffir lime leaves, spice paste and smoked beef in boiling water. Simmer for about 10 minutes until slightly reduced.
  3. Add coconut cream and eggplant and continue simmering for another 10 minutes.
  4. Then, add red chili and Thai sweet basil and cook for another 1-2 minutes until lightly wilted. Liquid should be slightly thick. Set aside.
  5. In a pot of boiling water, toss spaghettini in with salt for 3 minutes until al dente and reserve.
  6. In a pan, heat up some olive oil for sauteing minced garlic until translucent.
  7. Add some of the green curry liquid along with its contents into the pan.
  8. Then add in the spaghettini, tossing vigorously and let it cook on high heat for 1-2 minutes to quickly reduce liquid until it is well emulsified.
  9. Serve pasta in small bowls, sprinkling fried beef bits (smoked beef) as garnish.

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