Thai Curry Pasta Fusion (Printer-Friendly)

Creamy green curry sauce melds with linguine, bell pepper, zucchini, and snap peas for a flavorful dish.

# What You 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 coconut milk (full fat recommended)
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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine or spaghetti until al dente according to package instructions. Drain pasta, 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, sautéing for 1 to 2 minutes until aromatic.
03 - Stir in coconut milk, soy sauce, and brown sugar. Reduce heat and simmer for 3 to 4 minutes, stirring regularly.
04 - Add red bell pepper, zucchini, snap peas, and baby corn to the sauce. Cook for 5 to 6 minutes until vegetables are tender yet crisp.
05 - Add the cooked pasta along with reserved pasta water to the skillet. Toss gently to coat pasta in 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 to taste if necessary.
07 - Transfer to plates and garnish with optional lime wedges, extra cilantro, sliced red chili, and roasted nuts as desired. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in 40 minutes, making it perfect for weeknight dinners when you want something that tastes restaurant-quality.
  • The combination of creamy coconut and bright lime juice creates a sauce so addictive you'll find yourself scraping the pan.
  • It's naturally vegetarian and endlessly adaptable, so whether you're cooking for friends with dietary restrictions or experimenting with different vegetables, it always works.
02 -
  • Don't drain all your pasta water—that starchy liquid is what helps the sauce cling to the noodles and creates a silky coating instead of a puddle at the bottom of the pan.
  • The curry paste strength varies wildly between brands, so start with a little less than the recipe calls for and taste as you go; you can always add more heat, but you can't take it back.
03 -
  • Save your pasta water before draining—that starchy liquid is the secret to a sauce that clings rather than pools, so don't skip this step or you'll miss half the magic.
  • Taste the sauce before adding the pasta; curry pastes vary so much that adjusting now means your final dish will be perfectly balanced instead of guessing at the table.
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