Thai Curry Pasta Fusion (Print Version)

A colorful fusion of green curry sauce, tender pasta, and crisp vegetables with a spicy coconut finish.

# 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 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

# 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. Let simmer for 3 to 4 minutes while stirring frequently.
04 - Incorporate bell pepper, zucchini, snap peas, and baby corn into the skillet. Cook for 5 to 6 minutes until vegetables are tender but retain crispness.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss thoroughly to coat pasta with the curry sauce. 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.
07 - Plate immediately and garnish with optional lime wedges, extra cilantro, sliced red chili, and roasted cashews or peanuts.

# Expert Advice:

01 -
  • It's fast enough for a weeknight but tastes like you spent hours building layers of flavor.
  • The coconut sauce clings to every strand of pasta in a way that feels almost indulgent.
  • It bridges two completely different cuisines in a way that somehow just works.
02 -
  • Full-fat coconut milk isn't a luxury—it's the foundation, so don't compromise with light versions.
  • That pasta water is liquid gold; it helps the sauce cling and thicken just enough without becoming stodgy.
  • Lime juice at the end tastes completely different than lime juice added early—never skip the final squeeze.
03 -
  • Make the curry sauce while the pasta cooks and you'll have dinner on the table in under 40 minutes without feeling rushed.
  • Reserve plenty of pasta water—it's the secret to getting the sauce to coat every strand instead of pooling at the bottom.
  • If you're cooking for a crowd with different spice tolerances, make the sauce less spicy and let people add fresh chilies on their own plate.
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