Thai Curry Pasta Fusion (Printable)

Creamy Thai green curry melds with linguine and fresh vegetables for a flavorful, aromatic main.

# What You'll Need:

→ 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 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving ½ cup of pasta water, and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and grated ginger, sautéing for 1 to 2 minutes until fragrant.
03 - Stir in coconut milk, soy sauce, and brown sugar. Reduce heat and simmer 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 - Add cooked pasta and reserved pasta water to the skillet. Toss well to coat with the curry sauce. Simmer for 2 to 3 minutes allowing flavors to meld.
06 - Stir in sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning if necessary. Serve immediately with optional garnishes.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can make it on a weeknight without the stress.
  • That creamy curry sauce clings to every strand of pasta in a way that feels indulgent but still tastes bright and alive.
  • You can make it exactly how you want it—add chicken, keep it vegetarian, swap in whatever vegetables you have on hand.
02 -
  • Don't drain your pasta water before adding it to the skillet—that starchy liquid is what helps the sauce cling to every strand instead of pooling at the bottom.
  • Full-fat coconut milk is not optional here; light coconut milk will give you a thin, disappointing sauce that tastes like an apology instead of a celebration.
  • Taste as you go, especially with the lime and salt—Thai food is all about balance, and a squeeze of lime can completely transform a flat-tasting bowl into something vibrant.
03 -
  • Reserve your pasta water before draining—that starchy liquid is liquid gold for bringing everything together into a cohesive, silky sauce instead of a watery situation.
  • If your curry paste is very concentrated or spicy, bloom it in oil first before adding the coconut milk; this softens its intensity and lets it integrate more smoothly into the sauce.
Go Back