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red curry pasta recipe

Red Curry Pasta

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!
5 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving 4 servings


  • 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!


Brown Rice Noodles: You can substitute with any shape or brand of pasta. I also love eating this with Banza for extra protein.
Fresh Ginger: You can substitute with 1 teaspoon of ginger powder.
Vegetable Broth: You can substitute with chicken broth or water.
Using Light Coconut Milk: If you use light coconut milk, mix in 1 teaspoon of arrowroot powder, cornstarch, or tapioca flour into the coconut milk before adding it to the pan. This will help thicken the pasta sauce.


Calories: 347kcal | Carbohydrates: 67g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 487mg | Potassium: 292mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6959IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2mg
Course Lunch & Dinner
Cuisine Thai
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!