Thai Curry Pasta Dish (Printable)

Creamy green curry tossed with linguine, fresh veggies, and aromatic herbs for a flavorful culinary fusion.

# What you 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 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

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set pasta aside.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and grated ginger, sautéing for 1 to 2 minutes until fragrant.
03 - Pour in coconut milk, soy sauce, and brown sugar. Simmer gently for 3 to 4 minutes, stirring frequently to combine flavors.
04 - Add red bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for 5 to 6 minutes, until vegetables are tender but retain a crisp texture.
05 - Stir in cooked pasta and reserved pasta water. Toss to coat evenly in the curry sauce and simmer for 2 to 3 minutes, allowing flavors to meld.
06 - Add spring onions, lime juice, and chopped cilantro. Mix well and adjust seasoning as needed.
07 - Plate immediately and garnish with optional lime wedges, extra cilantro, sliced chili, and roasted nuts if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner without the takeout container guilt.
  • The sauce is impossibly creamy and aromatic without requiring any skills beyond stirring a pot.
  • It converts skeptics—I've watched people surprised by how naturally pasta and Thai curry belong together.
02 -
  • Don't let the curry paste burn in the oil—it should sizzle gently and smell amazing, not bitter and scorched.
  • That pasta water isn't throwaway liquid; its starch is what helps the sauce stick to the pasta instead of pooling at the bottom of your bowl.
03 -
  • Use full-fat coconut milk without fail—the cheap, light versions turn your sauce watery and sad, and the richness is what makes people wonder what your secret ingredient is.
  • Taste the curry paste straight from the jar before committing the full amount; some brands run spicier than others, and you can always add more but you can't take it back.
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