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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Thai-inspired
Diet: Vegetarian
Servings: 6
Calories: 587kcal
- 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
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.
- 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.
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