Curry Pasta
This easy curry pasta is made with coconut milk infused with garlic, ginger, soy sauce, and Thai green curry paste. It’s a unique and velvety pasta sauce that’s a vibrant fusion of flavors, plus it’s meatless meal that’s easy-to-make.
What we love about this curry pasta
Seriously, this dish packs a ton of flavor and it is so unbelievably satisfying. It’s a convenient option for busy weeknight dinners when you want something flavorful, comforting and cozy without spending a ton of time in the kitchen. Who needs a protein when you can have a meatless dish that is this flavorful? If you are looking to add a little protein this would go great with some sliced, grilled chicken or some pan seared shrimp.
Here’s what you’ll need to make it
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Ingredients you might need to pick up
- Thai green curry paste – This cooking paste is made with variety of ingredients such as green chilies, lemongrass, garlic, ginger, shallots, coriander, and cumin. This brings its own spice to the recipe so if you are not a huge fan of spice, skip adding the crushed red pepper flakes.
- Curry powder – Similar to curry paste, this is a seasoning blend comprised of spices like turmeric, cumin, coriander, fenugreek, and various others.
- Coconut milk
- Ginger – You can grate or mince your own ginger or use pre-minced ginger – either will work just as well.
- Lime juice
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this curry pasta recipe
Cook the pasta. According to the package directions, cook the pasta to al denté. Reserve ½ cup of pasta water, drain and set aside. Toss in a bit of cooking oil to prevent sticking if your sauce is not quite ready.
Make the sauce. In the empty pasta pot, or a large saucepan, heat cooking oil over medium heat and when the oil is hot, add the garlic, ginger and crushed red pepper flakes, sautéing until fragrant. Add remaining ingredients, whisking until the sauce is smooth.
Simmer and garnish. Return pasta to the pot and simmer for a few minutes while sauce thickens and pasta absorbs sauce. Garnish with chopped fresh cilantro and a lime wedge before servin.
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Curry Pasta
- Total Time: 17 minutes
- Yield: 8 1x
Description
This easy curry pasta is made with coconut milk infused with garlic, ginger, soy sauce, and Thai green curry paste. It’s a unique and velvety pasta sauce that’s a vibrant fusion of flavors, plus it’s meatless meal that’s easy-to-make.
Ingredients
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16 ounces fettuccine
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2 tablespoons cooking oil
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6 garlic cloves, minced
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2 tablespoon grated or minced ginger
- ½ teaspoon crushed red pepper flakes
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2 tablespoon soy sauce
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2 tablespoon curry paste
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4 teaspoon curry powder
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1 teaspoon lime juice
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1 13.6 ounce can full-fat canned coconut milk
Instructions
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Cook pasta, according to package directions, to al denté. Reserve ½ cup of pasta water, drain and set aside.
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Heat cooking oil over medium heat, to the empty pasta pot.
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Add garlic, ginger and crushed red pepper flakes, sauté until garlic is fragrant, or about a minute.
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Whisk in remaining ingredients until well combined then return pasta to the pot, stirring until pasta is well coated in sauce.
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Garnish with chopped fresh cilantro or sliced green onions (or both) before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Fettuccine
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 348
- Sugar: 2.1 g
- Sodium: 206.4 mg
- Fat: 14.4 g
- Saturated Fat: 9.2 g
- Carbohydrates: 46.5 g
- Fiber: 2.7 g
- Protein: 9.2 g
- Cholesterol: 0 mg
