Thai Curry Pasta Fusion (Print View)

Creamy green curry meets linguine with crisp vegetables in this flavorful fusion dish.

# 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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ 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 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 - Incorporate cooked pasta and reserved pasta water into the skillet. Toss well to coat in the curry sauce. Simmer for 2 to 3 minutes allowing flavors to meld.
06 - Stir in spring onions, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.
07 - Serve immediately with optional garnishes such as lime wedges, extra cilantro, sliced red chili, and roasted cashews or peanuts.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, so you can have restaurant-quality dinner on a weeknight without the takeout guilt.
  • The sauce clings to every strand of pasta like it was meant to be together, creating those perfect moments when you get a little bit of everything in one bite.
  • It tastes impressive enough to serve to guests but honestly tastes even better when you're eating it alone in your favorite bowl, no judgment.
02 -
  • Don't add the cilantro and spring onions until the very end—heat will rob them of their fresh, alive quality, and those bright notes are what keep this dish from feeling like it's been stewed into submission.
  • That reserved pasta water is not optional; the starch in it is what transforms a curry sauce from something that slides off the noodles into something that actually embraces them and flavors every bite.
  • Taste as you go, especially with the curry paste and lime—every brand tastes different, and what makes this dish sing is balance, not following the recipe like a sacred text.
03 -
  • If your curry paste is very salty, reduce the soy sauce slightly—you're looking for balance, not a salt situation that makes you regret your life choices.
  • The difference between a good version and a transcendent version is often just that extra minute you let the flavors meld together before serving, so don't rush the final simmer.
Go Back