Spaghetti in spicy coconut cream sauce

Ingredients for 4 servings:

• 3 tbsp oil
• 1 tbsp red curry paste
• e.g. Sambal Oelek or other spicy chili-based paste
• 1 clove(s) garlic, chopped
• 1 piece(s) ginger root, about thumb-sized
• 2 bunch of spring onions
• 1 tbsp lemon juice
• 1 can coconut milk, creamy
• 250 ml soy cream (Soy Cream Cuisine)
• 1 liter vegetable broth
• 500 g spaghetti, egg-free
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Tastes a bit like Carbonara

Sauté the curry paste with the oil in a pot. Stir in the finely chopped spring onions and chopped garlic. Sauté everything again, then add the coconut milk, cream, and stock, and add the peeled but not chopped ginger. This adds flavor and will be removed at the end. Now the spaghetti can simply be cooked in the sauce over medium heat. If necessary, add a little more vegetable stock every now and then during cooking to prevent burning. Season to taste with salt, pepper, lemon juice, and chili paste, stirring occasionally. The curry paste is not intended to add spice to the dish; the chili paste (sambal oelek) is intended for that purpose, as I find it much hotter. The curry paste is all about flavor. Note: The longer the chili cooks, the hotter it becomes! So if you don’t like it quite so spicy, add the sambal oelek towards the end. When the noodles are al dente, the dish is ready to serve.