If you’re looking for a simple weeknight meal, look no further than this Easy Thai Red Curry Pasta Dish! It’s flavorful, simple and delicious! Three things that will always win when it comes to finding a dinner option the entire family will love!
Thai Red Curry Pasta Ingredients (with substitutions)
- Linguine noodles – I used linguine noodles for this recipe, but you can always substitute for whatever you have on hand. I always prefer longer noodles for recipes such as this, so think spaghetti, bucatini, or even fettuccine. If you’d like to make this dish gluten-free, you can always substitute for your favorite gluten-free variety!
- Neutral oil – I used olive oil, but you can always substitute for another neutral oil such as vegetable oil.
- Minced garlic – what’s a good dish without garlic?! Minced garlic is essential for this recipe. You can use jarred or fresh.
- Red curry paste – I used the Thai Kitchen brand, but you can feel free to substitute for your favorite red curry paste of your choice.
- Ground ginger
- Unsweetened non-dairy milk – coconut milk is probably the best choice for this recipe, but if you’re looking to save on calories, try substituting with almond, oat, or soy milk as an alternative.
- Green and red bell peppers – Feel free to substitute with peppers of your choice such as yellow or orange.
- Frozen broccoli florets – I don’t know about you, but I always have a bag of frozen broccoli in the freezer, but if you have a fresh head of broccoli, that will certainly work here too.
- Cornstarch – the cornstarch in this recipe will be mixed with water to create cornstarch slurry that will help to thicken the sauce mixture.
- Green onions – these will be used for garnish. They’re optional, but always a nice addition.
How to Make Thai Red Curry Pasta
The first thing you’ll want to do when making this meal is to ensure you have all of the ingredients you need. There’s nothing worse than starting a recipe only to realize that halfway through you don’t have everything you need to finish.
Once all of your ingredients are gathered, go ahead and start cooking your noodles of choice according to package ingredients. Once they’re done, drain and set aside for later.
While your noodles are cooking, warm your oil in a large sauté pan over medium heat. Once it’s warm, add your minced garlic and sauté until it’s fragrant.
At this point you’re ready to add in your red curry paste, ground ginger, salt and unsweetened non-dairy milk. Crank up the heat and bring the mixture to a boil once you’ve given it a good stir to combine everything.
During this part, it’s always helpful to cover the pan with a lid so that it’s able to boil faster. Once it’s boiling, reduce the heat to a low-medium temperature. In a small dish add in your cornstarch and mix with water until the mixture is smooth.
Slowly stir the cornstarch slurry into the Thai Red Curry Pasta sauce until you’ve reached a nice thickness. It’s important to note that you may not need the whole thing, so be mindful of this when stirring it in.
At this point, your pasta should be done and drained. Feel free to add the pasta to the sauce mixture and combine the two. Next, add your sliced bell peppers and frozen (or fresh) broccoli florets.
Cover the pan and allow the mixture to continue cooking until the broccoli florets are done. Now that the dish is ready, garnish it with chopped green onions and prepare to enjoy!
How to Store Thai Red Curry Pasta
This dish will keep for up to 5 days if kept in an airtight container in the refrigerator. If you’re into meal-prepping, this dish is an excellent option that will deliver day after day!
I don’t recommend freezing this dish, but if you’re looking to make them ahead I’d consider making and freezing the sauce so when you’re ready to enjoy it, you at east have that part taken care of already. All that would be left to do would be to cook the noodles!
Thai Red Curry Pasta FAQ
Can I add a protein?
Yes! Adding a protein to this meal such as vegan chicken or sautéd tofu would be an excellent addition to this meal.
How can I add some spice?
If you’re feeling spicy, feel free to heat things up with some red pepper flakes. I’d start by adding 1 teaspoon at a time until you’re reached your desired heat level.
Remember, it’s easy to make something spicy, but a lot harder to cool something down, so go easy!
What are the best noodles to add?
This part is completely up to you and depends upon preference. I chose to use linguine noodles, but you can substitute for any noodles you enjoy most, whether they be a gluten free variety like brown rice noodles, or a traditional fettuccine noodle!
Can I add more/different vegetables?
Yes! You can absolutely feel free to customize this recipe with the vegetables you’ve got on hand. I think zucchini or sliced carrots would go great with this dish.
I know y’all will love this recipe! It’s creamy, easy to make, and delicious! Try out this Thai Red Curry Pasta for dinner or meal-prep and let me know what you think of it in the comments below!
More Pasta Dishes You’ll Love:
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This post was updated with a revised recipe, photos and video on April 1, 2023. The original recipe can be found in the comments below 🙂
Easy Thai Red Curry Pasta [+VIDEO]
Ingredients
- 8 oz. linguine noodles
- 1-2 tbsp neutral oil (I used olive oil)
- 1 tbsp minced garlic
- 4 tbsp red curry paste (I used the Thai Kitchen brand)
- 1 tsp ground ginger
- salt to taste
- 2 cups unsweetened non-dairy milk (coconut, almond, oat, or soy)
- 1 green bell pepper sliced and halved
- 1 red bell pepper sliced and halved
- 16 oz. frozen broccoli florets
- 1 tbsp cornstarch + 3 tbsp water (mixed to create cornstarch slurry)
- chopped green onions for garnish to taste (optional)
Instructions
- Cook pasta according to package ingredients. Drain and set aside once finished .8 oz. linguine noodles
- In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, sauté minced garlic until fragrant.1-2 tbsp neutral oil, 1 tbsp minced garlic
- Once garlic is fragrant add the red curry paste, ground ginger, and salt along with the non-dairy milk. Stir until combined, then cover with a lid and bring to a boil.4 tbsp red curry paste, 1 tsp ground ginger, salt, 2 cups unsweetened non-dairy milk
- Once boiling, reduce to a medium heat and stir in cornstarch slurry, then add in your pasta.8 oz. linguine noodles, 1 tbsp cornstarch + 3 tbsp water
- Add in the bell peppers and frozen broccoli then stir to combine. Cook for an additional 5-7 minutes or until broccoli is cooked through.1 green bell pepper, 1 red bell pepper, 16 oz. frozen broccoli florets
- Once finished, garnish with green onions (optional). Enjoy!chopped green onions for garnish
Video
Old photo for reference:
This looks delicious!
Thank you!! 🙂
Amazing! I made this dish for my family this past weekend and It was an absolute hit.
Thanks so much Angie! I’m so happy to hear that you and the fam enjoyed it! 🙂
My picky 13 year-old who hates eating meat devoured it and especially loved the veggies- Even went back for seconds! What an easy, FAST and delicious meal- many thanks!!! (I sauteed mushrooms at the beginning and then added my garlic and followed the recipe- also used fresh broccoli) So goooooood!!!
Thanks Carling! So glad you both enjoyed it! 🙂
this is one of our absolute family favourite recipes …. but you’ve changed it. very sad to see. i wonder if you could share the original as well?
Hi Denice! Here’s the original:
* 1/2 green pepper
* 1/2 red pepper
* 1 tbsp minced garlic
* 4 tbsp red curry paste
* 1 can full fat coconut milk
* 2 1/2 cups frozen broccoli
* 1/2 tsp ground ginger
* Salt to taste
* 4 oz. noodles
* Green onions for garnish
* A few splashes of vegetable broth (to loosen if desired)
* 1-2 tbsp oil of choice
1. In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, sauté minced garlic until fragrant.
2. Once garlic is fragrant add the red curry paste, ground ginger, and salt along with the full fat coconut milk. Whisk together until all ingredients are combined, then bring to a boil (still stirring).
3. Once boiling, reduce to a medium heat and add in your pasta. Stir off and on until cooked.
4. Lastly, add in the sliced peppers and frozen broccoli stir to combine. Cook for an additional 5-7 minutes or until broccoli is cooked through.
5. Remove from heat and allow to cool in order for the sauce to thicken (about 8-10 minutes).
6. Plate and garnish with green onions (optional). Enjoy!