📝 Instructions
= Recipe
1. Cook 1 lb spaghetti in a large pot of generously salted boiling water until just shy of al dente. Reserve 1 cup pasta cooking liquid, then drain.
2. Meanwhile, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 shallots (thinly sliced) and 6 garlic cloves (thinly sliced) and cook, stirring, until softened, 5 minutes. Add 1 4-oz can red curry paste (Maesri brand recommended) and cook, stirring, 2 minutes until slightly darkened. Add 1 13.5-oz can coconut milk and bring to a simmer. Cook, stirring occasionally, 5 minutes until slightly thickened.
3. Add pasta to sauce along with 2 tbsp butter and a splash of reserved pasta water. Toss vigorously until sauce is glossy and coats the noodles, adding more pasta water as needed. Remove from heat and stir in 2 tsp lemon juice.
4. Serve topped with scallion greens and lemon wedges.
