Thai Red Curry Pasta Recipe

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The bright flavours of Thailand and the comforting appeal of a classic Italian food come together in this Thai Red Curry Pasta. It has the rich, fragrant notes of Thai red curry and the hearty, filling texture of pasta that has been cooked just right.  


Health benefits

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Thai Red Curry Pasta Recipe

– 8 ounces of your favourite pasta (240 g) – 1 tablespoon vegetable oil – 1 tablespoon red curry paste – 1 pound Chicken breasts (about 400 g) – 1 can – 1 tablespoon sugar – 1 teaspoon fish sauce – 1 Lime (juice) – 1 red bell pepper – 1 carrot – 1 cup broccoli floret – 1 cup baby corn – Salt and pepper to taste – Fresh cilantro and lime wedges for garnish

Follow the package directions to cook pasta. Drain and set aside. In a big skillet or wok, heat vegetable oil on medium. 

Step 1

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Stir in red curry paste in the skillet. Add sliced chicken and stir cook for 2-3 minutes. 

Step 2

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Pour in the coconut milk and boil for 2-3 minutes to blend flavours. In the wok, add sliced bell peppers, green beans, kaffir lime leaves, and mushrooms. 

Step 3

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Cook the vegetables for 3 minutes until soft but crunchy. Sugar, lime juice, and fish sauce.  

Step 4

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Toss cooked pasta with curry sauce and vegetables in the skillet until coated. 

Step 5

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Thai Curry Pasta should be served hot with lime wedges and fresh cilantro (optional).  

Step 6

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Calories: 471kcal | Carbohydrates: 64g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 273mg | Potassium: 879mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4414IU | Vitamin C: 67mg | Calcium: 44mg | Iron: 2mg

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