Thai Green Curry Pasta (Printable version)

Creamy green curry sauce mingled with linguine and fresh vegetables for a bold, aromatic fusion dish.

# Ingredient list:

→ 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 fl 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

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving 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 fragrant.
03 - Stir in coconut milk, soy sauce, and brown sugar. Simmer for 3–4 minutes, stirring frequently.
04 - Add 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 evenly in curry sauce and simmer for 2–3 minutes to infuse flavors.
06 - Stir in spring onions, lime juice, and chopped cilantro. Adjust seasoning as needed.
07 - Plate immediately and garnish with optional lime wedges, extra cilantro, sliced chili, and roasted nuts as desired.

# Expert tips:

01 -
  • It comes together faster than ordering delivery, and tastes like you've been simmering sauce all afternoon.
  • The vegetables stay crisp while the pasta drinks in that silky, lightly spiced coconut sauce.
  • One skillet does most of the work, leaving you more time to set the table or pour a glass of wine.
02 -
  • Don't cook your pasta all the way to soft; it finishes cooking in the curry sauce, so a little firmness in the center is actually the goal.
  • The lime juice goes in last—it keeps its acidic bite and prevents the dish from tasting flat and heavy.
  • If you use low-fat coconut milk, you'll end up with a thin sauce that slides off the pasta instead of clinging to it, so this is one place where you can't really substitute.
03 -
  • Toast your cashews or peanuts in a dry pan for two minutes before garnishing—they go from good to genuinely crunchy, which makes a real difference in the final bite.
  • If your sauce seems too thick when you're ready to serve, thin it with a splash of water or more pasta water; if it's too thin, just let it simmer uncovered for another minute to reduce slightly.
Go back