Thai Style Chicken Spaghetti
with Pepper, Spinach and Peanuts
- Peanut
- Cereals containing gluten
- Wheat
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Bringing together Thai curry flavours and Italian spaghetti, this dish is a showcase of fusion flavours. Just like noodles, spaghetti can carry the richly spiced and fragrant sauce and gives an earthy savouriness from durum wheat that egg or rice noodles don't have. Finish with peanuts for a satisfying salty crunch.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Lime
2 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
2 unit(s)
British Chicken Breasts
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
2 tbsp
Honey
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the spaghetti.
Halve the bell pepper and discard the core and seeds. Slice into thin strips. Zest and halve the lime.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. Drizzle over half the honey (see pantry for amount).
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, remove from your oven and drizzle over the remaining honey. Cover with foil and leave to rest for a few mins.
Ehen boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced pepper, season with salt and pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.
Add the garlic, Thai green style paste and Thai style spice mix (add less if you'd prefer things milder). Stir together and cook for 1 min, then add the coconut milk.
Stir in the sugar and water for the sauce (see pantry for both amounts). Add the chicken stock paste and stir everything together.
Bring your curry sauce to the boil, then reduce the heat and simmer until the sauce has thickened, 3-4 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove from the heat and squeeze in the lime juice.
Add your cooked spaghetti to the sauce and toss to coat. Add a splash of water if you feel it needs it. Taste and add salt, pepper and more lime juice if needed.
When everything's ready, thinly slice the chicken.
Share the curry pasta between your bowls. Top with the sliced chicken, then sprinkle over the lime zest.
Sprinkle over the peanuts to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious Thai-Italian fusion, though some found the combination unusual.
- Ease of prep: Several noted it was easy to prepare, but a few mentioned more steps than other recipes.
- Suggestions: Consider using rice or noodles instead of spaghetti for a more traditional Thai dish.
- Spice level: Some found it pleasantly spiced, while others suggested using less spice mix for milder taste.
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