Curry Pasta

Course: Pasta

Cuisine: Thai

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 582kcal

Author: Platings and Pairings

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!

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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 coconut milk unsweetened
2 Tablespoons butter cut into small pieces
2 cups spinach
1 cup peas frozen
1 Tablespoon lime juice fresh
Green onions and lime wedges for serving

Instructions

Cook 1 pound 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 2 Tablespoons olive oil in a large Dutch oven over medium heat. Once hot, add the 2 medium shallots and cook until softened, about 2 minutes. Add the 5 cloves garlic and cook until fragrant, about 30 seconds.
Add the 1 4-ounce jar red curry paste and stir until slightly darkened, about 3 minutes.
Add the 1 13.5-ounce can coconut milk and bring to a simmer, scraping up any browned bits. Cook, stirring often, until slightly thickened, about 3 minutes.
Add the 2 cups spinach and 1 cup 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 2 Tablespoons 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 1 Tablespoon lime juice and toss again to combine. Season with salt and pepper, to taste.
Garnish with green onions and serve with lime wedges.
Enjoy!

Notes

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.

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.

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