Bangkok Bolognese
Ingredients
200g spaghetti (gluten-free if required)
1 tbsp olive oil
3 stalks spring onion, diced
1 long red chilli, diced
1 clove garlic, minced
1 red bell pepper, diced
350g beef mince
4 tbsp red curry paste
300ml coconut cream
15g coriander, leaves picked
Instructions
Start by cooking the spaghetti according to packet instructions.
Drain and set aside.
Meanwhile, heat the oil in a large saucepan over medium-high
heat.
Add the spring onion and chilli and cook for 3 minutes.
Add the garlic and red bell pepper and cook for another 2
minutes.
Next, add the beef mince and curry paste and cook for 5-7
minutes or until beef is browned.
Stir through the coconut cream and allow to simmer for 10-15
minutes or until thickened.
Add the cooked pasta and toss to combine.
Divide between 4 bowls and top with fresh coriander.
Bangkok Bolognese
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