- 8 ounces uncooked spaghetti
- 1 tsp coconut oil
- 2 tsp minced fresh lemongrass
- 3 garlic cloves, minced
- 1/3 cup unsalted chicken stock
- 1 tbs Thai green curry paste
- 1 tbs fish sauce
- Salt, to taste
- 12 ounces medium shrimp, peeled and deveined
- 1 tbs chopped fresh Thai basil
- Chili powder, optional
- Cook pasta according to package directions, omitting salt and fat.
- Heat oil in a large skillet over medium-high heat.
- Add lemongrass and garlic; sauté 30 seconds.
- Add curry paste and chicken stock, and bring to a boil
- Reduce heat and add shrimp, fish sauce, and adjust the taste.
- Cook for 2-3 minutes or until shrimp are done.
- Stir shrimp mixture and basil into pasta mixture. Enjoy!
