Cozy Red Curry Pasta

Red Curry Pasta is an easy vegan 30 minute meal! Al dente pasta is coated with a creamy curry sauce and crisp tender vegetables.

Spice up pasta night with this red curry pasta! It has the familiarity of pasta with exotic fragrant curry. It’s cozy, creamy, and has just the right amount of crisp-tender vegetables to keep it interesting!

Reasons to love this recipe!

• It’s an easy 30 minute meal!
• You can adjust the recipe to use your favorite vegetables.
• It’s vegan, vegetarian, and can easily be made gluten free!

Ingredients and substitutions:

• Pasta – I used fusilli, but penne, farfalle, ziti or even long noodles like linguini would work! Feel free to use bean or other type alternate flour pasta.
• Coconut oil – the flavors of coconut oil play well with the curry paste, but you could substitute it for another neutral oil like grapeseed or avocado.
• Onion – yellow or white work best.
• Garlic – freshly minced.
• Broccoli – or another seasonal veggie like cabbage, cauliflower, green beans, etc.
• Red bell pepper – or any another color pepper.
• Red curry paste – taste your curry paste before you use it – some will be spicier than others! You can use more or less to adjust the flavor and spice. Note that if you use more, you will likely need to cut back on salt since curry paste can be quite salty as well!
• Coconut cream – the thick white cream scooped from the top of a can of coconut milk. Or use a can of coconut cream.
• Soy sauce – or liquid aminos, tamari, etc.
• Green apple – adds nice crunch and sweetness! Fuji, honeycrisp, or golden delicious apples would also work in the recipe.
• Cilantro – adds a nice herbal note. If you don’t like cilantro, try using scallion greens instead.

How to make red curry pasta:

Cook the pasta: Cook your pasta according to the package directions. Drain and set aside.

Sauté the veggies: While the pasta is cooking, cook the vegetables in coconut oil until crisp tender.

Combine: Stir in the curry paste, coconut milk, soy sauce, pasta, and green apple. Cook until warmed through. Top with cilantro and serve!

Storage:

Store any leftover pasta in a lidded container in the fridge for 3-5 days. Reheat in the microwave or in a nonstick pan on the stove until warmed through.

Red Curry Paste 101

Red curry paste is the main flavor in this pasta – so make sure you like the brand you are using! Red curry paste can vary in spice, saltiness, and flavor. You can taste is before you add it to the pasta to gauge it’s flavor. (I recommend a small taste since it is very flavorful!) From there you can adjust the recipe using more or less curry paste or more or less salt.

I used Thai Kitchen when developing this recipe. It is a nice mild curry paste. I also like Maesri which is more flavorful and spicier.

More flavorful curry recipes to make ASAP!

• Chickpea and Spinach Curry
• Easy Pumpkin Curry
• 30 Minute Instant Pot Red Lentil Curry
• Curry Chickpea Salad
• 20 Minute Curry Red Lentil Salad

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