Thai Curry Pasta Fusion (Printable Version)

A creamy Thai green curry sauce tossed with pasta and crisp vegetables for a bold, aromatic meal.

# Ingredient List:

→ Pasta

01 - 12 ounces 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 ounces snap peas, trimmed
06 - 3.5 ounces 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 fluid ounces 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving half a cup of pasta water, and set pasta 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. Simmer for 3 to 4 minutes, stirring frequently.
04 - Add bell pepper, zucchini, snap peas, and baby corn. Cook for 5 to 6 minutes until vegetables are tender but retain some crispness.
05 - Add the cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta in the curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in spring onions, lime juice, and chopped cilantro. Adjust seasoning as needed. Serve immediately, garnished with lime wedges, extra cilantro, sliced red chili, and roasted nuts if desired.

# Expert Tips:

01 -
  • It feels like restaurant-quality takeout but comes together faster than delivery would arrive.
  • The curry paste does most of the heavy lifting, so you're really just combining ingredients and letting them dance together.
  • It's the kind of dish that tastes even better the next day, making it perfect for meal prep.
02 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a wet dish into something silky and cohesive.
  • Add the lime juice at the very end; heat kills its brightness, and you want that pop of acidity to be the last thing you taste.
03 -
  • Toast your curry paste in the oil for a full minute before adding liquid—this concentrates the flavors and removes any raw paste taste.
  • Keep the heat at a gentle simmer rather than a rolling boil; aggressive heat can break the coconut milk and make your sauce split or separate.
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