This red curry pasta is so delicious! Fresh veggies, a rich coconut red curry sauce and pasta, what could be better! Ready in 20 minutes!
This red curry pasta is totally divine. It has so much flavor and it’s rich and creamy and so satisfying.
And since you can have it on the table in 20 minutes, it’s the perfect weeknight dinner option. It’s even faster than take-out.
And if you love a good Thai curry then you’ll also love our Thai red curry, Thai green curry and vegetarian katsu curry. And for more easy pasta recipes try our penne pomodoro and al pesto pasta.
What Goes Into This Thai Curry Pasta:
Ingredient Notes
- Cremini mushrooms – also known as baby bella’s or portobellini mushrooms. You can also use white button mushrooms.
- Pasta – we used tagliatelle, but you can use any pasta, linguine and spaghetti are also great options.
- Lime juice – should be freshly squeezed.
- Coconut sugar – is simply to balance the flavors in this dish, it does not make it sweet. Brown sugar works great too.
- Spring onions – are also known as green onions, salad onions or scallions.
- Coconut milk – should be canned, unsweetened and full fat. You could use light coconut milk (also canned, unsweetened) but it won’t be as creamy and delicious.
How To Make Red Curry Pasta
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Put the pasta on to cook according to the package directions. When cooked, drain and rinse and set aside.
- Add sesame oil to a pot on medium heat along with crushed garlic, ginger and red curry paste and sauté for a couple of minutes.
- Add the coconut milk and stir in. Heat until it reaches a simmer.
- Add chopped vegetables and bring it back to a simmer. Reduce heat and let it cook until the vegetables are soft but firm.
- Add soy sauce, rice vinegar, lime juice and coconut sugar and simmer for two minutes.
- Add the cooked pasta and gently toss with the red curry sauce until the pasta is well coated.
- Turn off the heat, and your red curry pasta is ready to serve.
The Best Thai Red Curry Pasta – Chef’s Tips
This curry is mild. We like it mild around here so only used 2 tablespoons of red curry paste. If you like things on the hotter side, then feel free to increase the amount of red curry paste.
To make it gluten-free just use a gluten-free pasta and switch the soy sauce for tamari.
Serving. Serve it topped with sesame seeds, red pepper flakes and fresh chopped cilantro for a fabulous meal.
Storing Tips
Keep leftover red curry pasta stored in the fridge in a covered container and enjoy within around 5 days. It’s easily reheated in the microwave.
You can also freeze it if you like, for up to 3 months. Thaw overnight in the fridge and then reheat it in the microwave.
More Quick and Easy Pasta Recipes
- Spicy Vodka Rigatoni
- The Best Alfredo Pasta
- Hummus Pasta
- Mushroom Pasta
- Vegetarian Stroganoff
- Asparagus Pasta
Did you make this recipe? Be sure to leave a comment and rating below.
Red Curry Pasta
Ingredients
- 16 ounces Pasta (450g) Dry Weight
- 3 Cloves Garlic Crushed
- 1 Tablespoon Ginger Grated
- 2 Tablespoons Red Curry Paste
- 28 ounces Coconut Milk (800ml) Canned, Full Fat, Unsweetened
- 1 Medium Red Bell Pepper Chopped
- 1 Medium Yellow Bell Pepper Chopped
- 1 cup Broccoli Florets (80g)
- 2 ½ cups Cremini Mushrooms (240g) Sliced
- ½ cup Spring Onions Chopped
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Lime Juice Freshly Squeezed
- 1 Tablespoon Coconut Sugar
Serving (Optional):
- Sesame Seeds
- Red Pepper Flakes
- Fresh Chopped Cilantro
Instructions
- Put the pasta on to cook according to the package directions. When cooked, drain and rinse and set aside.
- Add sesame oil to a pot on medium heat along with crushed garlic, minced ginger and red curry paste and sauté for a couple of minutes.
- Add the coconut milk and stir in. Heat until it reaches a simmer.
- Add chopped vegetables and bring it back to a simmer. Reduce heat and let it cook until the vegetables are soft but firm.
- Add soy sauce, rice vinegar, lime juice and coconut sugar and simmer for two minutes.
- Add the cooked pasta and gently toss with the red curry sauce until the pasta is well coated.
- Turn off the heat, and your red curry pasta is ready to serve.
- Serve topped with sesame seeds, red pepper flakes and fresh chopped cilantro.
Notes
- Pasta – we used tagliatelle, but you can use any pasta, linguine and spaghetti are also great options.
- Red curry paste – this curry is mild. If you like things on the hotter side, then feel free to increase the amount of red curry paste.
- Coconut milk – should be canned, unsweetened and full fat. You could use light coconut milk (also canned, unsweetened) but it won’t be as creamy and delicious.
- Cremini mushrooms – also known as baby bella’s or portobellini mushrooms. You can also use white button mushrooms.
- Spring onions – are also known as green onions, salad onions or scallions.
- Coconut sugar – is simply to balance the flavors in this dish, it does not make it sweet. Brown sugar works great too.
- Gluten-free. To make it gluten-free just use a gluten-free pasta and switch the soy sauce for tamari.
- Storing: Keep leftover red curry pasta stored in the fridge in a covered container and enjoy within around 5 days. It’s easily reheated in the microwave.
- Freezing: You can also freeze it if you like, for up to 3 months. Thaw overnight in the fridge and then reheat it in the microwave.
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