By Rajlakshmi
May 19,2026
This flavour-packed, pantry-friendly meal is ideal for a quick weekday dinner. It's a bit spicy, a little sweet, and super easy to make!
1 pack of spaghetti Kosher salt, as needed 2 tbsp vegetable oil 2 medium shallots, thinly sliced 6 garlic cloves, thinly sliced A can of Thai red curry paste 1 cup unsweetened coconut milk 2 tbsp unsalted butter 2 tsp fresh lemon juice Thinly sliced scallions, lemon wedges for garnish
Cook the spaghetti in a pot of boiling salted water until al dente. Meanwhile, heat a pan with oil.
Cook shallots and garlic cloves, stirring often, until softened. Add red curry paste and cook until paste is fragrant and darker.
Cook until it starts sticking to the bottom of pot, about 3 minutes. Pour in unsweetened coconut milk and bring to a boil.
Stir often, until the sauce has thickened enough. Use tongs to add pasta to the sauce. Add unsalted butter and add ½ cup of the pasta liquid.
Cook over medium heat, stirring constantly until sauce is smooth and pasta is coated and glossy.
Keep adding pasta water until the desired consistency. Remove from heat and mix in fresh lemon juice.
Divide the spaghetti among pasta bowls and sprinkle with thinly cut scallion leaves. Serve with lemon wedges!