Go Back
+ servings
Red curry pasta in a black bowl.
Print Recipe
5 from 1 vote

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 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Thai-inspired
Diet: Vegetarian
Servings: 6
Calories: 587kcal
Author: Alison


  • 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):


  • 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.


  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.


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