Thai Curry Pasta Fusion (Printer-Friendly)

Creamy green curry sauce blends with pasta and crisp vegetables for a bold, aromatic fusion meal.

# 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 oz coconut milk (full fat recommended)
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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
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.
04 - Add red bell pepper, zucchini, snap peas, and baby corn to the sauce. Cook for 5 to 6 minutes until vegetables are tender-crisp.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss well to coat in curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.
07 - Serve immediately with optional garnishes such as lime wedges, extra cilantro, sliced chili, and roasted nuts.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that tastes restaurant-quality.
  • The curry paste does all the heavy lifting flavor-wise, so you get depth without fussing with a dozen spices.
  • Crisp vegetables stay crunchy against creamy sauce, giving you texture in every bite.
02 -
  • Don't drain your pasta water like you normally would—that starchy liquid is what helps the sauce cling to the noodles and creates a silky finish instead of an oily puddle.
  • Toast your curry paste in oil for at least a minute before adding liquid; it mellows the raw heat and makes the flavors taste more rounded and cooked.
  • Add the lime juice at the very end, after the pasta is in the pan; citrus's brightness fades when it sits in heat, so timing matters.
03 -
  • If your sauce feels too thick when you add the pasta, thin it with a splash of reserved pasta water rather than coconut milk, which keeps the flavors balanced.
  • A squeeze of fresh lime juice added just before serving brightens everything and cuts through the coconut richness so the dish doesn't feel heavy.
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