How can I make this Thai Curry Pasta Dish vegan?

To make this Thai Curry Pasta Dish vegan, simply substitute the coconut milk with a plant-based alternative like almond milk or oat milk. Ensure that the green curry paste you use is plant-based as well. Additionally, use a vegan-friendly pasta to keep the entire dish animal product-free.

Can I use alternative vegetables?

Absolutely! This recipe is quite flexible. If you have different vegetables on hand, feel free to substitute them. Some great options include carrots, broccoli, or bell peppers, whatever you have that’s fresh will add great flavor and nutrition!

Can I make this dish in advance?

Yes! This Thai Curry Pasta Dish can be made in advance and stored in the fridge for up to three days. Just be mindful that the noodles may absorb some sauce, so you may want to keep some extra coconut milk or broth on hand to reheat.

What can I serve with this dish?

This dish pairs beautifully with a light cucumber salad or fresh greens. You might also consider serving it with naan or rice cakes to further enjoy the delicious sauce!

How can I adjust the spice level of this dish?

If you prefer less spice, simply use less Thai green curry paste or opt for a milder brand. To enhance the spice without the heat, consider adding aromatic spices such as turmeric or coriander to the sauce.

Thai Curry Pasta Dish: 10 Minutes To Flavorful Bliss

Ingredients

Units Scale

12 oz Linguine or Spaghetti
1 tbsp Salt (for boiling water)
1 Red bell pepper, thinly sliced
1 Zucchini, halved and sliced
3.5 oz Snap peas, trimmed
3.5 oz Baby corn, sliced
2 Spring onions, sliced
2 tbsp Fresh cilantro, chopped
2 tbsp Vegetable oil
3 tbsp Thai green curry paste
14 oz Full-fat coconut milk
1 tbsp Soy sauce
1 tbsp Brown sugar
1 tsp Freshly grated ginger
Juice of 1 lime
Lime wedges (for serving)
Extra cilantro (for garnish)
Sliced red chili (for garnish)
Roasted cashews or peanuts (for garnish)

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Instructions

Start by bringing a large pot of salted water to a boil. Add linguine or spaghetti and cook until al dente, about 8 to 10 minutes. Once cooked, drain and reserve about ½ cup of the pasta water for later use.
In a large skillet, heat vegetable oil over medium heat. Add the Thai green curry paste and freshly grated ginger, stirring and sautéing for 1 to 2 minutes until aromatic.
Pour in the coconut milk, soy sauce, and brown sugar into the skillet. Allow this to simmer for about 3 to 4 minutes until it thickens slightly. Add in the sliced red bell pepper, zucchini, snap peas, and baby corn. Cook for an additional 5 to 6 minutes until the vegetables are crisp-tender.
Once the veggies are cooked, add in the drained pasta alongside the reserved pasta water. Toss everything together gently until the pasta is well-coated in the curry sauce. Allow the mixture to simmer for another 2 to 3 minutes.
Stir in the sliced spring onions, lime juice, and chopped cilantro. Taste, then adjust seasoning as needed. Serve garnished with lime wedges, extra cilantro, sliced red chili, and roasted cashews or peanuts.

Notes

This dish is versatile; you can easily adjust spice levels and add proteins like tofu or shrimp. For gluten-free options, use gluten-free pasta or spiralized zucchini.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Cooking
Cuisine: Thai
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 800mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg