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    Home » Dinner

    Red Curry Pasta

    Published: Dec 9, 2021 Updated: Dec 9, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Red Curry Pasta

    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!

    Thai red curry pasta in black bowls.

    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:

    Photo of the ingredients needed to make red 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.
    Red curry pasta in a black bowl.

    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.
    Collage of two photos showing sesame oil, garlic and ginger added to pot and sautéed.
    • Add the coconut milk and stir in. Heat until it reaches a simmer.
    Two photo collage showing coconut milk added to pot and brought to 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.
    Two photo collage showing chopped veggies added to pot and brought to a simmer.
    • Add soy sauce, rice vinegar, lime juice and coconut sugar and simmer for two minutes.
    Two photo collage showing soy sauce, rice vinegar, lime juice and coconut sugar added to pot and simmered.
    • Add the cooked pasta and gently toss with the red curry sauce until the pasta is well coated.
    Two photo collage showing cooked tagliatelle added to red curry and mixed in.
    • Turn off the heat, and your red curry pasta is ready to serve.
    Red curry pasta in a pot.

    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.

    Red curry pasta in a black bowl.

    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.

    Red curry pasta in a black bowl.

    More Quick and Easy Pasta Recipes

    1. Spicy Vodka Rigatoni
    2. The Best Alfredo Pasta
    3. Hummus Pasta
    4. Mushroom Pasta
    5. Vegetarian Stroganoff
    6. Asparagus Pasta
    Forkful of Thai red curry pasta.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Red curry pasta in a black bowl.

    Red Curry Pasta

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai-inspired
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 587kcal
    Author: Alison

    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

    1. Pasta – we used tagliatelle, but you can use any pasta, linguine and spaghetti are also great options.
    2. 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.
    3. 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.
    4. Cremini mushrooms – also known as baby bella’s or portobellini mushrooms. You can also use white button mushrooms.
    5. Spring onions – are also known as green onions, salad onions or scallions.
    6. Coconut sugar – is simply to balance the flavors in this dish, it does not make it sweet. Brown sugar works great too.
    7. Gluten-free. To make it gluten-free just use a gluten-free pasta and switch the soy sauce for tamari.
    8. 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.
    9. 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.

    Nutrition

    Serving: 1Serve | Calories: 587kcal | Carbohydrates: 69g | Protein: 15g | Fat: 30g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 371mg | Potassium: 775mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1627IU | Vitamin C: 80mg | Calcium: 73mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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