• Nupur Bhattacharya

Thai green curry pasta/Green curry pasta recipe/Green curry/Pasta with thai curry paste/Veg pasta

Updated: Jan 8


Have you ever thought of adding pasta to your Thai green curry? It gives the pasta a vibrant and delicious flavor! If you have store-bought green curry paste, it’s really easy and quick to make. Try it!


Ingredients 

Yield: 4-5 servings

Pasta...1 lb ~450g

Water...5 litres ~5 quarts

Salt...1 tbsp.

Coconut milk...500ml ~16 oz

Garlic (finely chopped)...1 tbsp.

Ginger (finely chopped)...1/2 tbsp.

Thai green curry paste...2 tbsp. (to taste)

Carrots (sliced)...1/2 cup

Bell peppers (chopped)...1 cup

Broccoli florets...1 cup

Corn kernels...(fresh or frozen)...3 tbsp.

Coriander leaves (chopped)...2 tbsp.

Spring onion greens (chopped)...1 tbsp.

Lime rind...from one lime

Lime juice...1 tbsp.

Stock cubes (chicken or veggie)...2 (to taste)


Method
  • You can use any pasta of your choice for this dish. I used Cellentani pasta i

  • Take 5 quarts (approx. 5 L) of water in a pot and add 1 tablespoon of salt to it

  • Give it a quick stir and bring it to a boil.

  • Add the pasta in and cook it till it's 90% done (al dente)

  • The cook time should be mentioned on the package

  • Drain the pasta water

  • Sprinkle a little oil so they don't stick to each other. Set it aside

  • Set a pan on medium heat and add 2 tablespoons of oil

  • Add garlic, add ginger and stir fry for 30 seconds

  • Add carrots and broccoli florets and stir fry for another 30 seconds

  • Add corn kernels and give it a quick stir

  • Add coconut milk and add the stock cubes

  • If the stock cube is very salty use only one. You can also substitute stock cubes with soy sauce

  • Place the lid on for approximately five minutes

  • Make sure that the stock cubes mix in well

  • Add bell peppers and half the coriander leaves

  • Mix some coconut milk into the green curry paste so it doesn't form lumps

  • Add it in and mix thoroughly

  • Add pre-boiled pasta and mix well

  • Place the lid on for two minutes

  • Add lime zest and fresh lime juice

  • If you have Kaffir lime leaves, you need not use lime zest

  • Garnish with the remaining coriander leaves and chopped spring onion greens

  • Check for salt and add more if needed.

  • If it's too salty you can add some milk

  • Done!

  • If you want your pasta to be more soupy just add more coconut milk or normal milk.

  • Make it tastier by adding eggplant and basil leaves!

  • Add some chicken or shrimp to make it even better!


Hope you enjoyed this recipe! Do let me know!



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