Thai Curry Pasta Fusion (Printable Version)

Tender pasta tossed in creamy Thai green curry with crisp vegetables and a touch of coconut milk.

# Needed Ingredients:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tbsp salt (for boiling water)

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 zucchini, halved and sliced
05 - 3.5 oz snap peas, trimmed
06 - 3.5 oz baby corn, sliced
07 - 2 spring onions, sliced
08 - 2 tbsp fresh cilantro, chopped

→ Green Curry Sauce

09 - 2 tbsp vegetable oil
10 - 3 tbsp Thai green curry paste
11 - 14 oz full-fat coconut milk
12 - 1 tbsp soy sauce
13 - 1 tbsp brown sugar
14 - 1 tsp 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

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ 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 1–2 minutes until aromatic.
03 - Stir in coconut milk, soy sauce, and brown sugar. Simmer for 3–4 minutes, stirring frequently to blend flavors.
04 - Add bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for 5–6 minutes until vegetables are tender yet retain a crisp texture.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta in the curry sauce. Simmer for an additional 2–3 minutes to absorb flavors.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning if necessary. Serve immediately with optional garnishes as desired.

# Expert Advice:

01 -
  • It feels fancy and complicated, but honestly takes less time than ordering takeout.
  • The creamy curry sauce clings to every strand of pasta in a way that makes you want seconds.
  • It's the kind of dish that impresses people without requiring you to stand over the stove for hours.
02 -
  • Don't skip saving that pasta water—it's the secret to getting the sauce to cling properly instead of sitting in a puddle at the bottom of your bowl.
  • Taste the curry paste on its own before committing the whole dish to it, because brands vary wildly and some are surprisingly spicy or fish-forward even if they don't claim to be.
  • The vegetables finish cooking in the residual heat even after you turn off the flame, so pull them off the heat when they still look a tiny bit underdone.
03 -
  • If your curry paste is very spicy, add it slowly and taste as you go—you can always add more but you can't take it back.
  • Full fat coconut milk is non-negotiable here; light versions will leave you disappointed and wondering what went wrong.
Go Back