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Panang Spaghetti with Broccoli, Carrots and Red Peppers

  spaghetti in thai panang sauce recipe by mae jum  

Spaghetti in Thai Panang Sauce and Vegetables


This recipe was actually my daughter's (Annabel) idea as she loves for Thai food (of course!) and Italian - so she ended up combining the two together and the results were Panang Spaghetti! There are no rules in this kitchen! I know it may sound a little strange but it's actually really nice, try it with your kids today!

Annabel is studying at university, so she has to budget when it comes to food shopping - all inexpensive ingredients in this recipe. You can use this recipe as a guide and totally customise it to whatever you have in your fridge. She likes to have it with the Thai Panang sauce and as it has the taste of the chilli, but not so much of the heat - which is something that she loves.

What would you put in your customisable spaghetti? Comment down below your thoughts! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as red curried BBQ chicken! If you enjoyed this spaghetti in Thai Panang sauce recipe, please rate this post and subscribe for updates of new Thai recipes!

Panang Spaghetti with Broccoli, Carrots and Red Peppers

A Thai and Italian fusion on flavours! Try it, you'll be surprised
3.94 from 16 votes
Print Pin Rate
Course: Appetizer
Cuisine: Thai
Keyword: Mae Jum Recipes, Thai Panang Curry Recipes, Thai Pasta Recipes
Thai Curry Paste: Panang
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3 People
Calories: 481kcal
Author: Jum



  • 20 g Mae Jum Panang Curry Paste
  • 200 g Spaghetti
  • 200 g Broccoli
  • 100 g Carrot
  • 100 g Red Pepper
  • 200 ml Coconut Milk
  • 1 tbsp Fish Sauce
  • 1 tbsp Palm Sugar Light brown sugar or coconut sugar.
  • 1 tbsp Vegetable Oil Rapeseed Oil



  • Chop broccoli into smaller pieces
  • Roughly dice the red peppers
  • Chop the carrots

Cooking Instructions

  • Place the spaghetti into boiling water and let it cook for 10 minutes. Once cooked drain in cold water to prevent the spaghetti from further cooking.
  • Add the oil into a large saucepan and add the curry paste and blend until sauce is smooth.
  • Add the coconut milk, season with fish sauce and palm sugar.
  • Add the broccoli, red peppers and carrots into the mix and cook for 5 minutes.
  • Add the spaghetti into the mix and stir thoroughly making sure the spaghetti is coated with the sauce
  • Take off the heat and it is ready to be served.


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Nutrition Facts
Panang Spaghetti with Broccoli, Carrots and Red Peppers
Amount Per Serving
Calories 481 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 17g106%
Sodium 538mg23%
Potassium 700mg20%
Carbohydrates 65g22%
Fiber 6g25%
Sugar 9g10%
Protein 13g26%
Vitamin A 7028IU141%
Vitamin C 105mg127%
Calcium 68mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
3.94 from 16 votes (16 ratings without comment)

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