Ingredients
8
oz uncooked spaghetti
4
medium carrots, thinly sliced (2 cups)
8
oz fresh sugar snap peas
1
can (14 oz) coconut milk (not cream of coconut)
1
tablespoon packed brown sugar
2
to 3 teaspoons Thai red curry paste
1
tablespoon soy sauce
1/2
cup crunchy peanut butter
2
tablespoons lime juice
1
lb lean (at least 80%) ground beef
1
tablespoon grated gingerroot
1/2
teaspoon salt
Preparation
In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.
