Thai Green Curry Pasta (Printer-friendly)

Creamy Thai green curry combined with tender pasta and fresh 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 (store-bought or homemade)
11 - 14 fl 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

# 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 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 to 2 minutes until fragrant.
03 - Add coconut milk, soy sauce, and brown sugar to the skillet. Stir frequently and simmer for 3 to 4 minutes.
04 - Add bell pepper, zucchini, snap peas, and baby corn. Cook for 5 to 6 minutes until vegetables are tender yet retain a slight crispness.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat in sauce and simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in spring onions, lime juice, and chopped cilantro. Adjust seasoning to taste if necessary.
07 - Plate immediately and garnish optionally with lime wedges, extra cilantro, sliced red chili, and roasted nuts.

# Expert Advice:

01 -
  • It proves that fusion cooking isn't pretentious when it tastes this good and comes together faster than ordering takeout.
  • The sauce clings to every strand of pasta while staying light enough that you won't feel weighed down after eating it.
  • You feel like you're traveling somewhere exotic without leaving your kitchen or your budget.
02 -
  • Reserve your pasta water before you drain it; this starchy liquid is magic for turning a thick curry into something that flows with grace across the plate.
  • Don't overcook the vegetables thinking you're being thorough—they keep cooking gently in the hot sauce even after you take it off the heat, and a mistake here means mushy sadness.
03 -
  • If you make your own curry paste, it will taste fresher and sharper than store-bought, but honestly, the jarred version handles the work just fine and saves you from blending half your spice cabinet.
  • This dish tastes even better the next day when the pasta has soaked up more of the curry overnight, so leftovers are a legitimate victory, not a last resort.
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