

INGREDIENTS
Green Curry Base Sauce
40g Thai Basil Leaves
360g MAGGI® Green Curry Paste
100g Corn Oil
180g Spaghetti (cooked)
30g Fresh Button Mushroom (cut into 4)
60g Green Curry Base Sauce (refer recipe)
50g NESTLÉ® UHT Milk
40g Eggplant (cut and fried)
5g Garlic (chopped)
20g Coconut Milk
50g Prawn
50g Squid
10g Cooking Oil
METHODS
Green Curry Base Sauce
1. Blend all ingredients until well combined.
1. Bring water to boil. Blanch spaghetti, prawn and squid. Set aside.
2. Heat oil in a pan, sauté garlic until fragrant.
3. Add in green curry base sauce, NESTLÉ® UHT Milk and stir.
4. Add in spaghetti, eggplant, fresh button mushroom, squid and prawn. Stir until well mix.
5. Ready to serve.
Products used in the recipe

Made from a blend of chilies, lemongrass, kaffir lime, coriander, galangal and cumin combined to create a rich authentic Thai styled green curry

NESTLE FULL CREAM MILK
100% imported ingredients from Australia and New Zealand. Packed with creamy taste profile, perfect for coffee art