Green Curry Seafood Spaghetti

This delicious is quick enough for midweek, ready quickly.


    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


    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.