Thai Curry Pasta Fusion (Print View)

A vibrant fusion of aromatic Thai curry and tender pasta with crisp vegetables and a creamy finish.

# What You'll Need:

→ Pasta

01 - 12 ounces 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 ounces snap peas, trimmed
06 - 3.5 ounces 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 ounces 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. 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. 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 until vegetables are tender yet crisp.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly in the curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning to taste.
07 - Serve immediately, garnished with optional lime wedges, extra cilantro, sliced red chili, and roasted nuts as desired.

# Expert Insights:

01 -
  • It tastes like you spent hours in the kitchen, but your actual work is barely 40 minutes start to finish.
  • The sauce clings to every strand of pasta in a way that makes you want seconds before you've finished your first bite.
  • It's flexible enough to use whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't drain your pasta and walk away—that starchy water is a secret weapon for bringing the whole dish together, so keep it close.
  • The curry paste needs a minute or two with the heat before you add the coconut milk, or it'll taste raw and bitter instead of rich and aromatic.
03 -
  • Buy good curry paste—it's the heart of everything, so this is worth a small investment at a specialty market or online.
  • If you're vegan, double-check that your curry paste doesn't contain shrimp or fish sauce, and you're already there.
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