Easy Thai Red Curry Pasta [+VIDEO]
A simple red curry pasta sauce tossed in a combination of assorted vegetables and pasta for a complete meal!
Servings 4 servings
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