This easy 30-minute Curry Pasta recipe tosses spaghetti, spinach, and peas in a velvety Thai red curry-inspired pasta sauce. It’s everything you need for a flavorful and satisfying vegetarian dinner!
Table of Contents
We like to do curry a little differently in our house. Instead of making an aromatic curry-flavored “gravy” to serve with naan and rice, we like to infuse the warm, well-spiced flavors into not-so-traditional dishes, like these Thai Curry Meatballs, this Black Bean Curry, and, now, this Curry Pasta Recipe.
Everything you love about Thai red curry is in this curry pasta. It’s like a party for your tastebuds!
Ingredients needed
- Pasta – I used spaghetti, but linguine, fettuccine, or short-cut pasta also work well. Gluten-free? Use your favorite gluten-free pasta noodles instead or try rice noodles for a Thai-inspired noodle dish.
- Kosher salt
- Olive oil
- Shallots – These add a mild, slightly sweet onion flavor without overpowering the dish. If you don’t have shallots, use finely diced yellow or red onion.
- Garlic cloves
- Red curry paste – This spicy-ish curry paste is sold in jars in the international aisle of most major grocery stores. It adds depth, warmth, and spice to this pasta recipe, so don’t skip it!
- Coconut milk – This gives the curry pasta sauce a rich, creamy texture. If you don’t have coconut milk, use cashew cream, oat milk, or heavy cream instead.
- Butter
- Vegetables – I folded baby spinach leaves and frozen peas into the pasta at the end for a pop of green.
- Lime – A squeeze of fresh lime juice at the end brightens and balances the dish.
- Green onions – For garnish. Feel free to swap them for Thai basil or cilantro instead.
How to make curry pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente. Reserve some pasta water before draining.
Meanwhile, heat the oil in a large Dutch oven over medium heat. Once shimmering, add the shallots and cook until softened. Stir in the garlic and cook until fragrant.
Add the curry paste and stir until it darkens in color and becomes very fragrant.
Pour in the coconut milk and heat to a simmer, scraping up any flavorful browned bits from the bottom of the pot. Cook until the sauce has thickened slightly.
Stir in the spinach and peas. Once the spinach leaves have wilted and the peas are heated through, transfer the cooked pasta to the pan with the sauce.
Toss everything in the butter until it melts and add a splash of the reserved pasta water, as needed, to thin the sauce.
Add a spritz of fresh lime juice and toss once more to combine. Serve the warm curry pasta in bowls and garnish with sliced green onions and lime wedges. Enjoy!
Tips and tricks
- Cook your pasta for 1 minute less than the package suggests. The noodles will finish cooking and soften as they’re tossed with the curry sauce.
- Reserve about 1/2 cup of the pasta cooking water before draining the rest. You may need a splash or two to give the curry pasta sauce a thinner, more silky smooth consistency.
- “Blooming” the red curry paste in the hot pan intensifies its depth of flavor, making the final dish even more vibrant.
- If you’re sensitive to spice, start with half of the amount of red curry paste and add more after tasting. If the sauce is too spicy, add another splash of coconut milk or stir in a drizzle of honey to mellow out the heat.
Variations
This red curry pasta is incredibly versatile! Here are some easy ways to make it your own:
- Add chicken – If curry chicken pasta is more your style, stir pre-cooked shredded chicken or a sliced chicken breast into the dish at the end.
- Add seafood – Quickly sauté or air fry shrimp and toss it in at the end. Or, plate the pasta with a baked salmon filet.
- Add more veggies – Sauté thinly sliced mushrooms, zucchini, or bell peppers with the shallot to bulk up the meal.
- Turn up the heat – Add a pinch of red pepper flakes, a dash of sriracha, or finely chopped Thai chilies if you like more spice.
Serving suggestions
This curry pasta is a satisfying meal on its own, but it also goes great with all kinds of light and refreshing side dishes. Personally, I like it best with a crisp Thai cucumber salad, a simple arugula salad, or roasted broccoli on the side. Make sure to have warm naan or garlic bread ready to soak up every last drop of the curry sauce, too!
Storing
Transfer the leftover curry pasta to an airtight container and store it in the fridge for up to 3 days.
To reheat, gently warm the pasta in a saucepan over medium-low heat, adding a splash of coconut milk or water to loosen the sauce.
Erin’s wine pairings
Pair your curry pasta with wines that complement the creamy, slightly spicy sauce. Here are a few good ones:
- A Riesling (off-dry or semi-sweet) tames the heat of the dish with its fruity notes and touch of sweetness.
- The aromatic, citrus flavors of Sauvignon Blanc balance the boldness of the Thai red curry beautifully.
- For red wine lovers, a light-bodied Pinot Noir with soft tannins and bright red berry notes will contrast the spice without overpowering the dish.
More creamy pasta recipes
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Full Recipe
Curry Pasta
Equipment
Ingredients
- 1 pound spaghetti
- Kosher salt
- 2 Tablespoons olive oil
- 2 medium shallots (thinly sliced)
- 5 cloves garlic (minced)
- 1 4-ounce jar red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- 2 Tablespoons butter (cut into small pieces)
- 2 cups spinach
- 1 cup frozen peas
- 1 Tablespoon fresh lime juice
- Green onions and lime wedges (for serving)
Instructions
- Cook spaghetti in a large pot of boiling salted water, until just shy of al dente, about 1 minute less than package directions. Note: Reserve the pasta cooking liquid.
- Meanwhile, heat the oil in a large Dutch oven over medium heat. Once hot, add the shallots and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the curry paste and stir until slightly darkened, about 3 minutes.
- Add the coconut milk and bring to a simmer, scraping up any browned bits. Cook, stirring often, until slightly thickened, about 3 minutes.
- Add the spinach and peas and stir to combine and allow the spinach to wilt. Cook for about 2 minutes.
- Using tongs, transfer the pasta to the pan with the sauce. Add the butter and toss to coat the pasta in the sauce and to melt the butter. If needed, add some of the pasta cooking liquid to thin the sauce a bit.
- Add the fresh lime juice and toss again to combine. Season with salt and pepper, to taste.
- Garnish with green onions and serve with lime wedges.
- Enjoy!
Nutrition
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