Super flavorful and perfectly spiced Thai red curry pasta recipe that is packed with stir fry vegetables and ready in under 20 minutes! Serve with your favorite brown rice noodles or pasta for a comforting home-cooked meal. It’s vegan too!
Best cozy red curry pasta recipe
It’s almost winter, which means it’s time for all the cozy pasta recipes. Don’t get me wrong, I’m a sucker for classic red sauce or pesto pasta, but when I am looking to spice things up, I make this curry one. It’s Thai inspired and so tasty!
I might be biased here, but this red curry pasta recipe is the best one out there! First, it tastes traditional. Second, it is made healthier with a few easy hacks. Third, it’s super cozy and nourishing. Fourth, it is perfect for family dinners and meal prep.
One bowl of this vegan Thai red curry pasta, and you’ll never be able to look at take-out food the same! You’ll be in and out of the kitchen in less than 20 minutes with four delicious servings of this noodle recipe.
Is it healthy?
Yes, this vegan red curry pasta recipe is certainly healthy. First, it only has simple, wholesome ingredients plus seasonings. Second, it is packed with vegetables and has NO added sugar. Third, the coconut milk is antioxidant-rich. Fourth, red curry pasta can be made 100% gluten free by using brown rice noodles. Lastly, it is filling, nutritious, and nourishing!
Thai red curry pasta is not only super easy to make, but it also only calls for a handful of ingredients. We need a few fresh ingredients, some frozen stir fry vegetables, and a few spices. So grab your favorite brown rice noodles or pasta, and let’s get cooking!
- Brown rice noodles: First up, you’ll need one box (or 8 ounces) of brown rice noodles. You can also substitute this with your favorite brand and shape of pasta.
- Olive oil: A dash of olive oil will help saute the shallots and brown the garlic.
- Shallot: For the best sweet flavor, with a little sharpness.
- Garlic cloves: Add in 3 minced garlic cloves.
- Ginger: Plus, 1 Tablespoon of freshly grated ginger for the best and most authentic flavor.
- Thai red curry paste: The star of the show! You will need 1/4 cup of Thai red curry paste for this pasta recipe.
- Coconut milk: For the creamiest pasta, use full fat coconut milk.
- Vegetable broth: For extra flavor and to help dilute the curry paste, use 2 – 3 Tablesppins of low sodium vegetable broth.
- Soy sauce: This adds the best salty soy taste that you crave in an Asain-inspired dish.
- Lime: Lime juice adds a little tang.
- Honey: For a sweeter curry sauce, add in 1 Tablespoon of honey.
- Stir fry vegetables: Lastly, you’ll need 2 cups of stir fry vegetables. I used frozen ones!
Kichen tools needed
This simple vegan dinner comes together in under 20 minutes with these few kitchen tools:
- Pasta Pot
- Large Saute Pan
- Cutting Board
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, and 1 cup.
How to make red curry pasta
Everyone is going to love this red curry pasta recipe. The flavors are bold, it is packed with veggies, and it tastes incredible! Here is step by step instructions on how to make Thai red curry pasta:
Step 1: First, bring a pot of salted water to a boil on the stovetop and cook the pasta according to the package until it is al dente. I reduced the recommended cook time by 2 minutes. Strain and set to the side when done.
Step 2: Meanwhile, heat a large saute pan with 1 Tablespoon of olive oil to medium. Add in minced shallot and cook for 2 – 3 minutes until translucent.
Step 3: Then, add in garlic, ginger, and red curry paste. Stir and cook for an additional 1 minute until aromatic.
Step 4: After that, add in coconut milk, vegetable broth, soy sauce, lime juice, and honey (if desired). Stir, bring everything to a boil, then reduce heat to low. Let the sauce simmer for 5 minutes.
Step 5: Stir in frozen stir fry vegetables and let simmer for another 3 – 5 minutes, until the vegetables are defrosted.
Step 6: Finally, combine the pasta and sauce. Mix to fully combine and let simmer for 1 – 2 minutes until the sauce thickens and pasta is coated.
Garnish with what you want and enjoy warm!
Fequently Asked Questions
Curry powder vs curry paste
The main difference between curry powder and curry paste is that curry powder is dry, and curry paste is a concentrate that needs to be diluted in the cooking process. Curry powder is typically used in Indian dishes, while curry paste is typically used in Thai dishes. Both have wonderful flavors.
Is this pasta spicy?
No! Many think that curry pasta is super spicy, but in reality, it is just packed with delicious and bold flavors. It is not “spicy” using the typical definition of heat.
Is this recipe gluten free?
Yes, this red curry pasta recipe is 100% gluten free because we use brown rice noodles which is a type of gluten free pasta.
Can I use light coconut milk?
Although I recommend using full-fat coconut milk, so the pasta sauce thickens naturally, you can also use light coconut milk. In this case, the pasta sauce will need 1 – 2 teaspoons of cornstarch or arrowroot powder to help it thicken. Please read the notes in the recipe card to get instructions on how to do this.
How to store and reheat leftovers
Storing: Place leftovers into one large or individual airtight container and store them in the refrigerator for 4 – 5 days.
Reheating: Reheat in microwave for 30 – 90 seconds until warm.
Check out these dinner recipes next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Red Curry Pasta
- 8 oz of brown rice noodles or your favorite pasta
- 1 Tbsp olive oil
- 1 shallot, finely minced
- 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1/4 cup Thai red curry paste
- 1 + 1/4 cup coconut milk, I recommend full-fat
- 2 - 3 Tbsp low-sodium vegetable broth
- 1 - 2 Tbsp low-sodium soy sauce, 1 Tbsp if you are not using low sodium
- 1 lime, juiced
- 1 Tbsp honey, optional if you want sweetness
- 2 cups frozen stir fry vegetables
- Garnish Options: sliced green onion, fresh cilantro, crushed peanuts, and/or sesame seeds to top
- Bring a pot of salted water to a boil on the stovetop and cook the pasta according to the package until it is al dente. I reduce the recommended cook time by 2 minutes. Strain and set to the side when done.
- Meanwhile, heat a large saute pan with 1 Tablespoon of olive oil to medium. Add in minced shallot and cook for 2 - 3 minutes until translucent.
- Add in garlic, ginger, and red curry paste. Stir and cook for an additional 1 minute until aromatic.
- Add in coconut milk, vegetable broth, soy sauce, lime juice, and honey (if desired). Stir, bring everything to a boil, then reduce heat to low. Let the sauce simmer for 5 minutes. Start with 2 Tbsp of vegetable broth and if the sauce is too thick add more.
- Stir in frozen stir fry vegetables and let simmer for another 3 - 5 minutes, until the vegetables are defrosted.
- Combine the pasta and sauce. Mix to fully combine and let simmer for 1 - 2 minutes until the sauce thickens, and pasta is coated.
- Garnish with what you want and enjoy!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
Sharing is caring!
Leave a Reply