Prawn 1/4 cup
Squid 1/4 cup
Round Eggplant 1/4 cup
Pea Eggplant 1/4 cup
Kaffir-lime Leaf 2 tbsp
Thai Sweet basil 2 tbsp
Chilli slice (For garnishing) 1 tbsp
White Monkey Green Curry Dipping Sauce 2 pouches
Boiled Spaghetti 1 cup
Heat the pan. Pour 2 pouches of the Green curry dipping sauce in a saucepan.
Add Round Eggplant and Pea Eggplant to the pan, simmer for a couple minutes.
Then add Prawn and Squid. Stir-fry until it cooked through then add spaghetti and stir well.
Low heat, add Kaffir-lime leaf and Thai sweet basil, stir well then remove from heat.
Garnish with red chili slice then serve.