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Thai Red Curry Pasta
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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

Ingredients

  • 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)

Instructions

  • 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!