Thai Curry Pasta Fusion (Printable)

Creamy green curry sauce blends with pasta and fresh vegetables for a vibrant 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 fl 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup 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, sauté for 1 to 2 minutes until aromatic.
03 - Stir in coconut milk, soy sauce, and brown sugar. Simmer gently for 3 to 4 minutes, stirring frequently to blend flavors.
04 - Add bell pepper, zucchini, snap peas, and baby corn to the skillet. Cook for 5 to 6 minutes until vegetables are tender-crisp.
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 sliced spring onions, lime juice, and chopped cilantro. Adjust seasoning to taste and serve immediately with optional garnishes.

# Expert Tips:

01 -
  • It tricks you into thinking you spent hours cooking when really it comes together in 40 minutes flat.
  • The curry sauce is so silky and aromatic that even people who claim they don't like spice ask for seconds.
  • It's endlessly flexible—swap vegetables based on what's in your crisper drawer without losing the magic.
02 -
  • Don't skimp on the pasta water—that starch is what makes the sauce stick instead of just pooling at the bottom of the bowl.
  • Full-fat coconut milk is non-negotiable if you want that luxurious, silky sauce; lite coconut milk will leave you disappointed.
  • Taste as you go and adjust the curry paste, salt, and lime to your preference because every brand of paste is different and every palate is unique.
03 -
  • Reserve your pasta water before draining—that starchy liquid is liquid gold for making sauces cling to pasta.
  • Brown sugar dissolves more smoothly than white sugar in the coconut milk, and it adds a subtle caramel note that enhances the curry.
Go Back