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Recipes | 28 by Sam Wood
founder, IQS
 

Thai Red Curry “Bolognese”

By Sarah Wilson

I Quit Sugar: Thai Curry Bolognese by I Quit Sugar for Life
  • 4 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar: Thai Curry Bolognese by I Quit Sugar for Life

This dish is double the healthy comfort - tomato-free bolognese and a sweet Thai dish in one. It's made even more fun with a mock Mediterranean salad.  

Servings: 4
Preparation: 10 mins
Cooking: 30 mins

Ingredients

Bolognese

  • 2 tablespoons olive oil.
  • 1 brown onion, chopped.
  • 1 small red capsicum, sliced.
  • 500 g pork mince.
  • 1 teaspoon five-spice mix.
  • 1/4 cup red curry paste.
  • 440 g can coconut cream.
  • 1/2 cup frozen peas.
  • 200 g spaghetti.
  • coriander leaves, roughly chopped, to serve.

Thai-Talian Salad

  • 2 cucumbers, halved lengthways and sliced.
  • 12 cherry tomatoes, halved.
  • 1 cup snow peas, thinly sliced.
  • 1/2 teaspoon chilli flakes.
  • 1/2 cup coriander leaves, roughly chopped.

Directions

1. Heat the oil in a large saucepan over medium-high heat and add the onion and capsicum. Cook for a minute or so, for the veggies to soften. Add the pork mince, five-spice and curry paste and, using a spoon or a whisk, break the meat into smaller chunks and cook for another 5 minutes or so, until the mince is browned and cooked evenly.

2. Add the coconut cream and stir well, then reduce the heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes, to warm through.

3. Cook the pasta according to the packet instructions, then drain and add the mince.

4. Combine the Thai-talian Salad ingredients in a bowl. Serve the pasta and sauce in bowls with the salad as a side.


Note

Paleo and Gluten-Free option: Use zucchini ribbons instead of pasta. Simply peel 1/2 large zucchini per serve in long pasta-like strips using a potato peeler.

This dish is double the healthy comfort - tomato-free bolognese and a sweet Thai dish in one. It's made even more fun with a mock Mediterranean salad.

Ingredients

Bolognese

  • 2 tablespoons olive oil.
  • 1 brown onion, chopped.
  • 1 small red capsicum, sliced.
  • 500 g pork mince.
  • 1 teaspoon five-spice mix.
  • 1/4 cup red curry paste.
  • 440 g can coconut cream.
  • 1/2 cup frozen peas.
  • 200 g spaghetti.
  • coriander leaves, roughly chopped, to serve.

Thai-Talian Salad

  • 2 cucumbers, halved lengthways and sliced.
  • 12 cherry tomatoes, halved.
  • 1 cup snow peas, thinly sliced.
  • 1/2 teaspoon chilli flakes.
  • 1/2 cup coriander leaves, roughly chopped.

Directions

1. Heat the oil in a large saucepan over medium-high heat and add the onion and capsicum. Cook for a minute or so, for the veggies to soften. Add the pork mince, five-spice and curry paste and, using a spoon or a whisk, break the meat into smaller chunks and cook for another 5 minutes or so, until the mince is browned and cooked evenly.

2. Add the coconut cream and stir well, then reduce the heat to medium and simmer, uncovered, for 10 minutes. Add the peas and cook for a further 5 minutes, to warm through.

3. Cook the pasta according to the packet instructions, then drain and add the mince.

4. Combine the Thai-talian Salad ingredients in a bowl. Serve the pasta and sauce in bowls with the salad as a side.
Note

Paleo and Gluten-Free option: Use zucchini ribbons instead of pasta. Simply peel 1/2 large zucchini per serve in long pasta-like strips using a potato peeler.