Go Back
+ servings
Thai Red Curry Pasta

Easy Thai Red Curry Pasta

Course Main Course
Cuisine American, Thai
Keyword Curry, Pasta, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings


  • ½ green pepper sliced and halved
  • ½ red pepper sliced and halved
  • 1 tbsp minced garlic
  • 4 tbsp red curry paste (I used the Thai Kitchen brand)
  • 1 can full fat coconut milk
  • cups frozen broccoli
  • ½ tsp ground ginger
  • salt to taste
  • 4 oz. noodles (I used brown rice pasta)
  • green onions for garnish to taste (optional)
  • a few splashes of vegetable broth to loosen if desired (optional)
  • 1-2 tbsp oil of choice (I used olive oil)


  • In a large pan warm 1-2 tbsp of oil over low-medium heat. Once warm, saute minced garlic until fragrant.
  • 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).
  • Once boiling, reduce to a medium heat and add in your pasta. Stir off and on until cooked.
  • 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.
  • Remove from heat and allow to cool in order for the sauce to thicken (about 8-10 minutes).
  • Plate and garnish with green onions (optional). Enjoy!