Thai Curry Spaghetti

Thai Curry Spaghetti

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Pasta

Type: Fusion

Spaghetti tossed in Thai curry and some other masalas


  • Spaghetti 250 gms
  • Leftover Thai veg curry 1½ cups
  • Lemon juice 2 tsps
  • Oil 2 tsps
  • Mustard seeds ½ tsp
  • Curry leaves 6 to 8
  • Medium onions, chopped 2
  • Ginger paste 2 tsps
  • Garlic paste 2 tsps
  • Green chillies, slit 3
  • Turmeric powder 1 tsp
  • Salt to taste
  • Lemon juice a dash
  • Parmesan cheese, grated ¼ cup


  • Boil sufficient water in a deep non-stick pan, add spaghetti and cook for 10 minutes or till al dante. Drain and set aside.
  • Heat oil in a non-stick kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds.
  • Add onions and cook until soft and translucent. Add ginger paste, garlic paste, green chillies and turmeric powder. Mix well and saute on high heat for 1-2 minutes.
  • Add Thai curry, mix well and adjust salt. Cook covered on low heat for about 2-3 minutes.
  • Add spaghetti and toss well. Take it off heat and add a dash of lemon juice and toss again.
  • Transfer into a serving bowl, top with grated parmesan cheese and serve hot.