Thai Red Curry Pasta

Thai red curry pasta is a delicious fusion dish that's super easy to prepare in just 20 minutes. Loaded with flavour and veggies, this Thai curry pasta is spicy, warming and super satisfying!

I love fusion-style dishes, and this Thai red curry pasta is one of the reasons. It has everything I want from a plant-based meal — it's creamy, slightly spicy and loaded with a good mix of veggies and carbs. Plus, it's ready in just 20 minutes!

I guess you can call this recipe Thai red curry noodles, except that I use linguine pasta instead of noodles to make it.

I'm a massive pasta lover and, as you can easily see from my numerous vegan pasta recipes, and even though Asian flavours and pasta aren't a mainstream mix, I find that the starch in pasta makes a dish like this super creamy.

This curry pasta recipe is very easily customizable, and you can add other veggies to the mix. Mushrooms, cauliflower and broccoli florets are all excellent ideas.

Ingredients and substitutions

Pasta — I used linguine to make this curry pasta, but any other long pasta would work — think spaghetti or tagliatelle.

Olive oil — You can use coconut oil, sunflower oil or canola oil instead of olive oil here.

Green beans and pepper — Slice the veggies as big or small you like, but try to keep them approximately the same size so they cook evenly.

Garlic, ginger and green chilli pepper — Fresh garlic, ginger and green chilli are best here, but you can also use a paste or frozen alternatives if that's what you have on hand.

Coconut milk — Full-fat coconut milk will make this Thai red curry pasta extra creamy, but you can use low-fat coconut milk instead if you want to cut down on calories. The sauce won't be as creamy, though.

Baby spinach — This is optional, but I like to add it because it boosts the dish's vitamin content and adds a bit of brightness.

Peanuts — You can use already roasted peanuts or toast your own from scratch.

How do you make Thai red curry pasta

Bring a large pot of water to a boil and cook the pasta al dente according to the instructions on the package. Don't forget to reserve a cup of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan or a wok and stir fry the green beans and red pepper for 2-3 minutes over medium-high heat.

Stir in the garlic, fresh ginger and green chilli and continue to cook for another minute, stirring often, until fragrant.

Add the Thai red curry paste and soy sauce and cook for another minute.

Next, stir in the coconut milk, bring to a simmer, then lower the heat to low-medium. Allow the sauce to bubble for 2-3 minutes until it thickens.

Stir in the baby spinach and lime juice and cover the pan with a lid for 1-2 minutes to allow the spinach to wilt.

Transfer the cooked pasta to the pan and toss well until covered in sauce.

Stir in the peanuts, season to taste and serve immediately, topped with some extra peanuts if you like.

Recipe notes and tips

• Leftovers will keep well in the fridge for up to 5 days in an airtight container. This vegan curry pasta is actually great for meal prep and you can easily reheat it in the microwave.
• Add a boost of protein to the pasta by stirring in a can of chickpeas (drained and rinsed).
• Before serving, you can top this vegan red curry pasta with fresh coriander or chopped green onion.

If you liked this Thai red curry pasta, you might also like some of my other easy Thai-inspired recipes:

• Thai Coconut Chickpea Curry
• Thai Mango Curry with Chickpeas
• Vegan Pad Thai with Crispy Tofu
• Vegan Tofu Thai Red Curry
• Creamy Vegan Peanut Pasta

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