Can I use another type of pasta?

Absolutely! Any type of pasta can work well in this recipe. Feel free to substitute linguine with penne, fusilli, or even zoodles for a veggie-packed twist.

Is this dish suitable for meal prep?

Yes, this Thai Curry Pasta Dish is great for meal prepping. Store it in an airtight container in the fridge for up to three days, and simply reheat when ready to enjoy.

Can I make this vegan?

Definitely! The dish is easily made vegan by ensuring that all ingredients used are plant-based, including using vegan curry paste and soy sauce.

What can I serve with this dish?

This dish pairs wonderfully with crunchy spring rolls, a refreshing Thai salad, or coconut rice to soak up any extra sauce.

How do I adjust the spice level?

You can easily alter the spice level by adjusting the amount of green curry paste you use and by adding or omitting sliced chilies in the dish.

Thai Curry Pasta Dish: Deliciously Easy Recipe

Ingredients

Scale

12 oz linguine or spaghetti
1 tbsp salt (for boiling water)
1 red bell pepper, thinly sliced
1 zucchini, halved and sliced
3.5 oz snap peas, trimmed
3.5 oz baby corn, sliced
2 spring onions, sliced
2 tbsp fresh cilantro, chopped
2 tbsp vegetable oil
3 tbsp Thai green curry paste
14 oz full-fat coconut milk
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp freshly grated ginger
Juice of 1 lime
Lime wedges (for serving)
Extra cilantro (for garnish)
Sliced red chili
Roasted cashews or peanuts

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Instructions

Begin by bringing a large pot of salted water to a boil. Once boiling, add your linguine or spaghetti and cook according to package instructions until al dente. Drain the pasta, being sure to reserve ½ cup of the pasta water.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and freshly grated ginger. Sauté for about 1 to 2 minutes until the mixture becomes aromatic.
Pour the coconut milk into the skillet, along with the soy sauce and brown sugar. Stir continuously while allowing it to simmer for 3 to 4 minutes.
Add your sliced bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for about 5 to 6 minutes until the vegetables are tender yet still crisp.
Transfer the cooked pasta and reserved pasta water into the skillet, tossing everything thoroughly to coat the pasta in the curry sauce. Keep it on a simmer for an additional 2 to 3 minutes.
Finally, stir in the spring onions, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.

Notes

Serve warm and adjust spice level to taste. For a gluten-free option, substitute pasta with gluten-free alternative like brown rice pasta.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Cooking
Cuisine: Thai
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 5g
Protein: 10g
Cholesterol: 0mg