Thai Green Curry Pasta (Printable)

Linguine tossed in creamy Thai green curry with fresh vegetables and fragrant herbs for a bold, flavorful meal.

# 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 (store-bought or homemade)
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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
02 - While pasta cooks, 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 for 3 to 4 minutes, stirring frequently.
04 - Add bell pepper, zucchini, snap peas, and baby corn. Cook for 5 to 6 minutes until vegetables are tender-crisp.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss to coat evenly in the curry sauce. Simmer for 2 to 3 minutes to allow flavors to meld.
06 - Stir in spring onions, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.
07 - Serve immediately, topped with optional garnishes such as lime wedges, extra cilantro, sliced red chili, and roasted nuts.

# Expert Advice:

01 -
  • It's ready in 40 minutes, which means weeknight dinners feel less like a chore and more like a small celebration.
  • The creamy coconut sauce clings to pasta in a way that feels indulgent without being heavy, and one taste will make you wonder why this fusion isn't everywhere.
  • You can adjust the spice level completely to your mood—dial it down or crank it up depending on what kind of evening you're having.
02 -
  • Save that pasta water before you drain—it's liquid gold for loosening the sauce and helping it cling to the noodles instead of pooling at the bottom of the pan.
  • Don't skip the final cilantro and lime; they're what transform this from good to unforgettable, adding a brightness that cuts through the richness.
03 -
  • The difference between a good curry and a great one is using full-fat coconut milk and not skimping on the curry paste—these are not places to cut corners.
  • Toast a handful of cashews or peanuts in a dry pan while everything else cooks, then scatter them over your bowl at the end for a textural surprise that makes the whole thing feel more complete.
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