Thai Spaghetti Sauce



4 servings



1 lb. spaghetti
12 large, dried red Thai chilies, or
more to taste
6 cloves garlic, peeled
1 tsp. salt
2 tbsp. vegetable oil
1-1/2 lb. lean pork, ground finely
4 ripe, fresh tomatoes, peeled and chopped
4 green onions, chopped
2 tbsp. nam pla (Thai fish sauce)
Fresh coriander leaves, chopped
Cucumber, peeled and finely diced
Beans, snapped into short lengths
Carrots, sliced thinly
Celery, sliced thin


Soak the chilies in hot water for about 15 minutes and then reduce them to a paste by pounding them in a mortar with the garlic and salt. You can use a blender if you wish, but a mortar and pestle do a better job.

Heat the oil in a heavy saucepan and sauté the chili-garlic mixture for about 5 minutes, making sure that it does not stick to the pan. Add the pork, saute it until it is well browned and then add the tomatoes. Add the chopped green onions and the nam pla and cook the mixture for about half an hour uncovered, stirring when necessary to make sure that it does not stick. Cook pasta to your taste and place it in a serving bowl. Spoon the sauce over it and serve it garnished with the coriander leaves and the fresh vegetables. Makes 4 servings.

NOTE: Handle the chilies with care—wash hands after use.

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Author's Comments


For some who like it hot, hot, hot, this tomato pasta sauce will be a welcome treat. Six chilies make a pleasant version.

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