Thai Curry Pasta Dish (Print Version)

Creamy green curry sauce coats pasta and fresh vegetables for a vibrant fusion meal with coconut and spice notes.

# 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 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 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 aromatic.
03 - Pour in coconut milk, soy sauce, and brown sugar. Stir continuously and simmer for 3 to 4 minutes to meld flavors.
04 - Add bell pepper, zucchini, snap peas, and baby corn. Cook for 5 to 6 minutes until vegetables are tender yet retain crispness.
05 - Transfer cooked pasta and reserved pasta water into the skillet. Toss thoroughly to coat pasta in the curry sauce. Simmer for 2 to 3 minutes to allow absorption of flavors.
06 - Incorporate spring onions, lime juice, and chopped cilantro. Adjust seasoning as needed and stir well.
07 - Serve immediately, garnishing with lime wedges, extra cilantro, sliced chili, and roasted nuts as desired.

# Additional Tips::

01 -
  • It comes together faster than ordering delivery, and tastes infinitely better.
  • The coconut-curry base is naturally creamy without being heavy, and every bite gets better with the lime brightness.
  • You can swap vegetables based on what you have, so it never feels repetitive even if you make it weekly.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is the secret to making the sauce cling to the noodles instead of pooling at the bottom.
  • Add the lime and cilantro at the very end, not during cooking; their job is to brighten the dish right as it hits your plate, and heat destroys that magic.
  • Taste your curry paste straight from the jar before you start cooking so you know how much spice you're working with and can adjust accordingly.
03 -
  • If your sauce seems too thick, thin it with a bit of pasta water or vegetable broth—there's no such thing as a ruined sauce, just one that needs adjustment.
  • Make a double batch of the curry sauce and freeze it in portions; on nights when cooking feels impossible, you've already won half the battle.
Go Back