Thai Curry Pasta Fusion (Printable)

Creamy Thai green curry melds with tender pasta and crisp vegetables for a flavorful fusion dish.

# What You'll Need:

→ 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 fl oz coconut milk (full fat)
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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup 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 to 2 minutes until fragrant.
03 - Stir in coconut milk, soy sauce, and brown sugar. Simmer for 3 to 4 minutes, stirring frequently to meld flavors.
04 - Add red bell pepper, zucchini, snap peas, and baby corn to the sauce. Cook for 5 to 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 2 to 3 minutes to absorb flavors.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning as needed.
07 - Serve immediately topped with optional lime wedges, extra cilantro, sliced red chili, and roasted cashews or peanuts.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can make it on a weeknight without sacrificing flavor.
  • The curry sauce is forgiving and delicious whether you're feeding vegetarians or you've added shrimp at the last minute.
  • That balance of creamy coconut, bright lime, and aromatic spice tastes like you spent hours layering flavors, but you didn't.
02 -
  • Don't skip reserving pasta water; it's the difference between a sauce that coats and one that clings to every strand and finishes cooking the pasta perfectly.
  • Lime must go in at the very end or it will cook off and lose its brightness—this is the detail that separates a good version from an unforgettable one.
  • Taste the curry paste before you use it; some brands are much spicier than others, and you might need to adjust the amount.
03 -
  • Use a wok or wide skillet so the vegetables have room to cook evenly without crowding; this keeps them crisp instead of steamed.
  • The secret weapon is finishing with lime juice at the very end—it lifts all the other flavors and makes the dish taste bright rather than heavy.
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