Thai Curry Pasta Fusion (Printer View)

Creamy green curry sauce blends with tender pasta and fresh veggies for a vibrant, aromatic fusion meal.

# Components:

→ 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 fl oz coconut milk (full fat recommended)
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 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 yet crisp.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly in the curry sauce. Simmer 2 to 3 minutes to meld flavors.
06 - Stir in spring onions, lime juice, and chopped cilantro. Adjust seasoning to taste.
07 - Serve immediately topped with optional garnishes as desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, yet tastes like you've been simmering something all day.
  • The sauce clings to every strand of pasta while staying silky and never heavy, even with full-fat coconut milk.
  • You can throw in whatever vegetables you have on hand and still end up with something that feels intentional.
02 -
  • If your sauce breaks or looks separated, add a splash of pasta water and whisk gently—it almost always comes back together and tastes fine.
  • Don't skip the pasta water; it's the difference between a sauce that coats and one that slides off.
  • Lime juice at the end isn't optional; it's what makes this feel bright and alive instead of heavy and spiced.
03 -
  • If your curry paste seems really intense, dilute it with a bit of the coconut milk before adding it to the hot oil—it gives you more control over the final heat level.
  • Serve this dish immediately; it's best when the pasta is still warm and the vegetables haven't started to soften further from sitting in the sauce.
  • Leftover curry sauce freezes beautifully if you don't have leftover pasta; reheat it gently and toss with fresh pasta another night.
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