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Creamy Thai Coconut Curry Pasta

This Creamy Thai Coconut Curry Pasta is bursting with vibrant flavors and creamy, spicy goodness—perfect for a quick and comforting weeknight dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz pasta of choice e.g., linguine, fettuccine, or penne
  • 1 tablespoon coconut oil for sautéing chicken and veggies
  • 1 cup diced chicken breast
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 tablespoon red curry paste
  • 13.5 oz coconut milk 1 can
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions

  • Bring a large pot of salted water to a boil. Add your choice of 8 oz pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water for later.
  • Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the diced chicken breast and cook until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add a bit more coconut oil if needed. Toss in the sliced red bell pepper and snap peas. Sauté for 3-4 minutes until tender-crisp.
  • Lower the heat to medium. Add minced garlic and grated ginger to the skillet, stirring for about 1 minute until fragrant. Stir in 1 tablespoon red curry paste and cook for another minute to release its flavors.
  • Pour in the entire can of coconut milk, stirring to combine with the curry paste. Add 1 tablespoon soy sauce and 1 tablespoon brown sugar. Simmer for 5-7 minutes until the sauce thickens slightly.
  • Return the cooked chicken to the skillet. Add the drained pasta and toss everything together to coat evenly with the sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
  • Remove from heat and sprinkle with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the pasta.

Equipment

  • Large Pot
  • Large skillet or wok
  • Grater or microplane
  • Knife and cutting board
  • Colander
  • Wooden Spoon or Spatula

Notes

  • Leftovers store well in the fridge for up to 3 days; reheat gently with a splash of water or coconut milk.
  • Swap chicken for tofu or shrimp to make it vegetarian or pescatarian.
  • Adjust the curry paste amount to control the spiciness to your liking.