Summary

Ingredients

• 3 tablespoon oil
• 1 tablespoon curry paste, red
• Sambal Oelek, or other spicy chili-based paste
• 1 clove garlic, chopped
• 1 piece (s) ginger root, about the size a thumb
• 2 bunch spring onion (s)
• 1 tablespoon lemon juice
• 1 can coconut milk, creamy
• 250 ml soy cream (soy cream cuisine)
• 1 liter vegetable stock
• 500 g spahetti, e-free
• salt and pepper

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Instructions

1. Sweat the curry paste with the oil in a saucepan. Mix in the finely chopped spring onions and the chopped garlic. Sweat everything again, then fill up with the coconut milk, the cream and the stock and add the peeled but not finely chopped ginger. This has a flavoring effect and is removed again at the end. Now the spaghetti can easily be cooked in the sauce over medium heat. If necessary, add a little vegetable broth every now and then when cooking so that nothing burns. Season to taste with salt, pepper, lemon juice and the chili paste, stir occasionally.
2. The curry paste is not used to spice up the dish, the chili paste (sambal oelek) is intended for this, as it is much hotter in my opinion. Curry paste is about taste.
3. Warning: the longer the chilli is cooked, the hotter it will be! So if you don`t like it that spicy, mix in Sambal Oelek towards the end.
4. If the pasta is al dente, the dish is ready to be served.