Thai-inspired Red Curry Pasta is a tasty, vegan 30-minute meal that's perfect for a quick lunch or busy weeknight dinner.
The start of a new year is always a great time to do a health reset. We've developed a love for plant-based recipes while creating more dairy-free recipes over the years.
And with so many plant-based product options these days, it's easier than ever to create tasty, inventive, satisfying dishes that are both dairy-free and vegan, like this Thai-inspired Curry Pasta. In fact, this has become one of the favorite vegan recipes.
[feast_advanced_jump_to]❤️ Why you'll love this dish
Super flavorful – This Thai red curry pasta recipe is inspired by classic Thai flavors: coconut, cilantro, ginger, peanuts, and a red curry paste.
Quick – It's a tasty recipe comes together in under 30 minutes. Faster than waiting for take-out, and less expensive too!
Versatile – This is a great dish for lunch and dinner and can be customized with your favorite veggies. Make it with a fried egg on top and you even have a tasty, hearty breakfast!
Simple ingredients – It's made with pantry ingredients you can easily find at your local grocery store.
👩🏽🍳 Ingredient notes
To make this simple curry pasta recipe, you simply need about 10 ingredients.
- Vegan meat crumbles – We use Beyond Meat Beyond Beef Crumbles, but you could use any plant-based meat alternative that you prefer. There are so many great ones to choose from these days!
- Red bell pepper– We love the color and softened crunch these add to this vegan pasta dish. You could also use green or orange bell peppers.
- Garlic – Because we put fresh garlic in everything savory, yes? We use 3 garlic cloves, but you could use more or less depending on your personal preference.
- Ginger – Fresh ginger adds that lovely fresh zing that you taste in many Asian dishes.
- Thai Red Curry Paste – This flavorful vegan paste is a key ingredient. It's usually made of red chili peppers, garlic, sea salt, lemongrass, shallot, coriander root, and kaffir lime peel. We wouldn't say it's quite spicy, but if you are sensitive to spice, then you might want to start out by only using half of the amount in the recipe. Add more for more flavor and heat.
- Coconut milk – The coconut flavor enhances the other Thai flavors, and it lends a silky, creaminess to the sauce that other alternatives won't.
- Noodles – We love the shape of spaghetti with this Thai-inspired red curry pasta dish. However, this would also be absolutely tasty with gluten-free alternatives such as shirataki noodles or rice noodles.
- Lime juice – Squeeze some fresh lime juice in simply before plating for a hit of bright fresh citrus to balance the red curry paste.
- Cilantro– Freshly chopped cilantro gives this dish a final layer of herbal flavor. You could also use parsley or Thai basil instead.
- Peanuts – A sprinkling of chopped peanuts adds a nutty crunch.
- Kosher salt and ground black pepper – Season the dish with a dash of kosher salt and pepper to taste.
✅ Step-by-step instructions
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this simple recipe.
1. Start by cooking the pasta in a large pot of water according to the package directions, simply until you have al dente pasta.
2. While the pasta cooks, begin sautéing the vegan crumbles in sesame oil in a large skillet over medium heat. After the vegan crumbles have nearly cooked, add the red bell peppers, garlic, and ginger, and sauté together.
3. Stir in the red curry paste, then pour in the coconut milk and stir to combine. This makes up your pasta sauce!
ADDITIONAL FLAVOR OPTION: if you do not follow a vegan diet, a great way to bump up the Thai flavors is by adding a teaspoon of fish sauce at this point. Fish sauce is a common Thai ingredient and truly adds lovely flavor to this dish. However, it is not vegan.
4. Now you'll add in the cooked pasta and lime juice, and stir to fully coat the pasta with the sauce, crumbles, and vegetables.
5. Sprinkle chopped cilantro and peanuts, season with salt and pepper, and serve immediately.
💡 Recipe FAQs
How do We store leftover red curry pasta?You can refrigerate leftovers in an airtight container for up to 5 days. You can also freeze leftovers in a freezer-safe container or gallon-size resealable freezer bags for up to 3 months.
Is there a gluten-free or grain-free pasta option?Yes, shirataki noodles, rice noodles or another gluten-free pasta would all be great substitutes.
🍷 What wine to serve with Red Curry Pasta
This vibrant vegan pasta dish calls for a bright, off-dry white wine with lively acidity. We like to pair this with a Chenin Blanc, Austrian Grüner Veltliner, or a German Riesling.
A touch of sweetness in off-dry styles of these wines (but not sweet wines; don't go that far) helps balance the spices in this Thai-inspired dish. Each of these wines also tend to have high acidity, which helps cut through the fat and creaminess.
More Dairy-Free Recipes to Try
- Simple Shrimp Lo Mein
- Vegan Fettuccine Alfredo
- Pressure-cooker Mushroom Risotto
- Healthy Moroccan Chicken
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Thai-Inspired Red Curry Pasta
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6 people
These red curry noodles are full of flavor and simple to whip up on any weeknight!
Ingredients
- 2 tablespoons sesame oil
- 1 (10-ounce) package Beyond Meat Crumbles (or other vegan crumbles)
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 12 ounces spaghetti or other thin pasta
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- ½ cup crushed peanuts
- kosher salt and pepper
Instructions
- Cook pasta according to package directions.
- Heat sesame oil in a medium or large skillet over medium-high heat.
- Add the vegan crumbles and stir, sautéing until almost cooked, about 3 to 4 minutes.
- Stir in the red peppers, garlic, and ginger. Sauté together with crumbles for 1 to 2 minutes, simply until the vegetables are soft and fragrant.
- Stir in the red curry paste, then pour in the coconut milk and stir to combine.
- Add in the cooked pasta and lime juice, and stir to fully coat the pasta with the sauce, crumbles, and vegetables.
- Sprinkle chopped cilantro and peanuts, season with salt and pepper, and serve immediately.
Notes
Storage tip: Store in an airtight container in the refrigerator for up to five days or freeze for up to three months. Gluten-free/grain-free option: Use shirataki noodles, rice noodles or other gluten-free pasta.Nutrition
Calories: 410 kcal, Carbohydrates: 48 g, Protein: 12 g, Fat: 20 g, Saturated Fat: 9 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 5 g, Cholesterol: 1 mg, Sodium: 13 mg, Potassium: 357 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 1419 IU, Vitamin C: 28 mg, Calcium: 44 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
