Spaghetti With Coconut Spinach
2
People talking
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
- Serves:
- Units:
2
People talking
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
- Prepare pasta according to package directions.
- Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant).
- Add coconut milk and bring to a boil. Season with salt to taste.
- Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
- Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.
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RECIPE MADE WITH LOVE BY
@Lalaloula
Contributor
@Lalaloula
Contributor
"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."
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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.Reply
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Reply
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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 2011Reply
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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 2011Reply
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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.
