This was a favourite recipe in our house, a twist on the old “spag bol”, it a great dish to introduce spicy food to younger children.
Ingredients
- 2 tablespoons Olive oil
- 1 Brown onion (chopped)
- 1 Capsicum (red) (small, sliced)
- 500 grams Beef mince
- 1 teaspoon Chinese Five Spice
- 1/3 cup Red curry paste
- 440 grams Coconut cream (canned)
- 1/2 cup frozen peas
- 200 grams Spaghetti
- Coriander (fresh) (roughly chopped)
Instructions
- heat the oil in a large saucepan over medium-high heat and add the onion and capsicum
- Cook for a minute or so, for the veggies to soften
- Add the pork mince, five spice and curry paste and, using a spoon or whisk, break the meat into smaller chunks and cook for another five minutes or so, until the mice is brown and cooked evenly
- Add the coconut cream and stir well, then reduce to medium and simmer, uncovered, for ten minutes
- Add the peas and cook for another five minutes, to warm through
- Cook the pasta according to the packet instructions, then drain and add to the mince.
- Combine the Thai-talian salad ingredients in a bowl
- Serve the pasta and sauce in bowls with the salad as a side