Thai Curry Green Pasta (Printable Version)

Tender pasta meets creamy Thai green curry sauce and fresh crisp vegetables in a flavorful fusion dish.

# List of Ingredients:

→ 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
11 - 14 oz coconut milk (full fat recommended)
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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente as per package instructions. Drain and reserve ½ cup pasta water.
02 - Heat vegetable oil in a large skillet or wok over medium heat. Add green curry paste and grated ginger; sauté for 1–2 minutes until aromatic.
03 - Incorporate coconut milk, soy sauce, and brown sugar into the skillet. Simmer, stirring frequently, for 3–4 minutes.
04 - Stir in bell pepper, zucchini, snap peas, and baby corn. Cook for 5–6 minutes until vegetables are tender yet crisp.
05 - Add cooked pasta and reserved pasta water to the skillet. Toss to coat thoroughly in the curry sauce. Simmer for 2–3 minutes to meld flavors.
06 - Stir in sliced spring onions, fresh lime juice, and chopped cilantro. Adjust seasoning to taste.
07 - Plate immediately, garnishing with desired lime wedges, extra cilantro, sliced chili, and roasted nuts.

# Expert Advice:

01 -
  • It comes together faster than calling for delivery, with that restaurant-quality depth you'd expect to pay for.
  • The sauce clings to every strand of pasta like it was made for this moment, balancing spice with creamy richness in a way that surprises every time.
  • It's endlessly forgiving—swap vegetables, adjust heat, go vegan, add protein—it adapts to whatever you've got and whoever you're feeding.
02 -
  • The reserved pasta water is your secret weapon—the starch in it helps the sauce cling to the noodles and creates a silkier finish than water alone.
  • Don't skip the final lime juice; it transforms the dish from rich and heavy to balanced and alive, and you'll taste the difference immediately.
  • If your curry paste is intense, start with 2 tablespoons and add more once everything's together—you can always add more heat, but you can't take it back.
03 -
  • Bloom your curry paste in hot oil before adding liquid—this releases the complex spices and aromatics that make the difference between a decent curry and an unforgettable one.
  • Reserve pasta water before draining; that starchy liquid is what makes the sauce cling instead of sliding off, creating something silky and unified rather than separated and heavy.
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