Boil Tagliatelle with salt and olive oil until cook. Drain and set aside.

Preheat the wok, add olive oil. Put the green Curry paste. Stir fry until fragrant. Add angle fish, peas and carrot. Add Tagliatelle boiled water and milk stir fry. Allow them to boiled once. Then add the red chilies and sweet basil. Serve with Tagliatelle.