Green Curry Spaghetti with Fish Balls

Ingredients

• Spaghetti noodles
• Olive oil
• Salt
• 2 tablespoons green curry paste
• Fish balls, blanched until cooked (or use your preferred protein)
• 1 can evaporated milk or coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Seasoning powder
• Fresh basil leaves, as desired
• Thai eggplant, as desired
• Pea eggplant, if you like (we didn't use it)
• Sliced Thai chili peppers for color (optional, we didn't use them)

Steps

1. Add a pinch of salt and a little olive oil after bringing the water to a boil.
2. Add the spaghetti once the water boils. The author used spaghetti No. 3, cooked for 10 minutes, in a quantity sufficient for 3 servings. Drain when done and set aside.
3. Heat a pan with oil and stir-fry the green curry paste in it. If using meat, add it at this stage and cook until almost done.
4. To help the curry paste dissolve, add some evaporated milk or coconut milk.
5. Add the cooked fish balls, followed by the Thai eggplant and basil leaves.
6. Add more evaporated milk or coconut milk as needed, tasting as you go to reach the richness you prefer. If the flavor is too spicy or strong, add more milk or coconut milk.
7. Use 1 tablespoon fish sauce, 1 tablespoon sugar and a little seasoning powder to season. Then taste and make any needed adjustments.
8. Once the spaghetti noodles have been added, toss all the ingredients together until well combined.
9. Plate the pasta to serve, with whatever garnish you desire.