Thai Curry Pasta Fusion (Printable)

Creamy green curry sauce coats pasta and fresh veggies, creating a spicy, aromatic fusion dish bursting with flavor.

# Ingredient list:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tablespoon salt (for boiling water)

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 zucchini, halved and sliced
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz baby corn, sliced
07 - 2 spring onions, sliced
08 - 2 tablespoons fresh cilantro, chopped

→ Green Curry Sauce

09 - 2 tablespoons vegetable oil
10 - 3 tablespoons Thai green curry paste
11 - 14 oz full-fat coconut milk
12 - 1 tablespoon soy sauce
13 - 1 tablespoon brown sugar
14 - 1 teaspoon freshly grated ginger
15 - Juice of 1 lime

→ Optional Garnishes

16 - Lime wedges
17 - Extra cilantro
18 - Sliced red chili
19 - Roasted cashews or peanuts

# How-to:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving half a cup of pasta water, and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and grated ginger; sauté for 1 to 2 minutes until aromatic.
03 - Stir in coconut milk, soy sauce, and brown sugar. Let simmer for 3 to 4 minutes, stirring frequently.
04 - Add bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until vegetables are tender yet crisp.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat the pasta in the curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in spring onions, lime juice, and chopped cilantro. Adjust seasoning if necessary. Serve immediately with optional garnishes.

# Expert Advice:

01 -
  • It brings restaurant-level flavor to your table in under 40 minutes, perfect for busy weeknights.
  • The creamy coconut sauce coats every strand of pasta like a warm hug with a kick.
  • You can toss in whatever vegetables are hiding in your crisper drawer and it still turns out vibrant.
  • It's endlessly adaptable, whether you want it vegan, loaded with shrimp, or spicier than a summer afternoon.
02 -
  • Don't skip reserving the pasta water, it's the key to making the sauce cling perfectly instead of pooling at the bottom.
  • Taste your curry paste before adding it all, some brands are much spicier than others and you can always add more but can't take it back.
  • Add the lime juice at the very end off the heat, cooking it dulls that bright zing you need.
03 -
  • Use a wok if you have one, the high sides make tossing the pasta with vegetables so much easier without creating a mess.
  • If your curry paste seems too thick or salty, thin it with a spoonful of coconut milk before blooming it in the oil.
  • Cook the vegetables in stages if your skillet is crowded, starting with the firmest ones first so everything finishes at the same time.
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