Spaghetti With Coconut Spinach

Submitted by Lalaloula

"This creamy, asian delight is so easy to make and comes out super delish. The original comes from German chef Tim Mälzer, but I have tweaked it a bit. Feel free to adjust the spices to your heat tolerance."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 2

ingredients

• 200 g spaghetti
• 1 tablespoon oil (I used a chili-infused one)
• 1 garlic clove, sliced
• 20 g fresh ginger, minced
• 1 red chili pepper, minced (I used a rather small one)
• 1 pinch cinnamon
• 2 teaspoons curry powder (a mild one)
• 400 ml coconut milk
• salt
• 300 g fresh spinach (or use sliced pak choi like I did)
• 1 tablespoon desiccated coconut

directions

1. Prepare pasta according to package directions.
2. Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant).
3. Add coconut milk and bring to a boil. Season with salt to taste.
4. Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
5. Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.

Reviews

[La Rochelle]

It was pretty average tasting. The sauce took a long time to thicken up and once I served it, it was lacking spice and taste in general. All I could taste was the coconut milk! Maybe next time I would use less coconut milk and more spices, however I really liked the idea of the garlic/ginger and chilli.

 

[Enjolinfam]

Yum! My family said they loved EVERYTHING about this recipe! Wish I could give it more stars! I doubled it to feed my family of four. I didn't have a red pepper so I used some cayenne and we like our food a little spicy so I added a little more curry. Instead of using salt to taste I used a low sodium soy sauce. I only had grated unsweetened coconut to put on top, but will try it the other way next time, because I will be making this again! Made and reviewed for Aussie/NZ Recipe Swap February 2011