Thai Curry Pasta
A delicious fusion of creamy Thai curry and comforting pasta, packed with bold flavors and ready in under 30 minutes.
Equipment
- Large pot
- Strainer
- Wooden spoon
- Bowl
- Knife
- Chopping board
Ingredients
- 8 oz linguine pasta or spaghetti
- 1 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 can coconut milk 13.5 oz, full-fat
- 1 cup vegetable broth
- 2 tsp fish sauce optional
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 red bell pepper sliced
- 1 carrot julienned
- 1 cup snap peas
- 2 green onions chopped, for garnish
- 1 lime cut into wedges, for serving
- 1 handful cilantro roughly chopped, for garnish
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat.
- Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in the coconut milk, vegetable broth, fish sauce (if using), soy sauce, and brown sugar. Bring to a gentle simmer.
- Add the red bell pepper, carrot, and snap peas. Cook for 5-7 minutes until the vegetables are tender but still crisp.
- Toss the cooked pasta into the curry sauce, stirring until the pasta is well-coated.
- Divide the curry pasta into bowls and garnish each serving with chopped green onions, cilantro, and a lime wedge.
Notes
For a vegetarian version, skip the fish sauce and add extra soy sauce or a splash of lime juice for a tangy kick.