Thai Curry Pasta Fusion (Printable)

Tender pasta tossed in fragrant Thai green curry with crisp vegetables and a creamy coconut finish.

# What You Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tablespoon 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 tablespoons fresh cilantro, chopped

→ Green Curry Sauce

09 - 2 tablespoons vegetable oil
10 - 3 tablespoons Thai green curry paste
11 - 14 fl oz full-fat coconut milk
12 - 1 tablespoon soy sauce
13 - 1 tablespoon brown sugar
14 - 1 teaspoon 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 linguine or spaghetti until al dente according to package instructions. Drain, reserving half a 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 - Stir in coconut milk, soy sauce, and brown sugar. Let the mixture simmer for 3 to 4 minutes, stirring frequently.
04 - Add red 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 to coat evenly in the curry sauce and 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 if necessary.
07 - Serve immediately, garnished with lime wedges, extra cilantro, sliced red chili, and roasted cashews or peanuts if desired.

# Expert Advice:

01 -
  • The creamy coconut sauce coats every strand without feeling heavy, and the lime juice keeps it bright and alive on your tongue.
  • You can have dinner on the table in 40 minutes, which means weeknight cravings for restaurant-quality food actually become doable.
  • It's naturally vegetarian and easily adaptable—throw in shrimp, chicken, tofu, or whatever protein you're in the mood for.
02 -
  • Don't skip reserving that pasta water—it's what keeps the sauce from becoming thick and gluey as everything sits together.
  • The vegetables should still have some resistance when you add the pasta, because they'll soften slightly more from the residual heat and the time they spend in the sauce.
  • Add the lime and cilantro at the very end, not during cooking, or they lose their bright, fresh character and just become flavoring instead of the thing that makes you close your eyes and smile.
03 -
  • Toast your curry paste in the oil for those first few minutes—it deepens the flavor and makes the entire dish taste more intentional and professional.
  • Keep that lime juice separate until the very last moment; it's your secret weapon for transforming something good into something people will ask you to make again.
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