Thai Curry Pasta Fusion (Printable)

A bold fusion of creamy green curry with pasta and fresh vegetables, finished with coconut and lime.

# 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

# 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 gently for 3 to 4 minutes, stirring frequently.
04 - Add bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for 5 to 6 minutes until vegetables are tender yet crisp.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat in the curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning to taste.
07 - Plate immediately, garnishing with optional lime wedges, extra cilantro, sliced red chili, and roasted nuts as desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making weeknight dinners feel less like a chore and more like a small celebration.
  • The coconut-curry sauce creates a luxurious coating that transforms simple pasta into something restaurant-worthy.
  • You control the heat—use more paste for a kick or dial it back if you prefer your meals gentler.
02 -
  • Don't skip reserving the pasta water—it's what keeps the sauce from becoming gluey and helps everything come together with the right consistency.
  • Add the cilantro and lime at the very end; cooking them depletes their vibrant flavor, and you want that fresh punch on your palate.
  • Taste constantly as you season; curry pastes vary wildly by brand, so trust your own tongue over any recipe measurement.
03 -
  • If your curry paste is very spicy, reduce it to 2 tablespoons and taste before adding more—you can always increase heat but you can't take it back.
  • Cook your vegetables just until tender-crisp; overcooked vegetables lose their character and the dish becomes mushy rather than vibrant.
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