Thai Red Curry Pasta Recipe – Step by Step Guide

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Thai Red Curry Pasta Recipe – Step by Step Guide: This Thai red curry pasta with veggies is very simple to make. All you need are a few kitchen items and 20 minutes. This dish will become your favorite quick dinner during the week!

We eat a lot of pasta because it’s quick, easy, healthy, and most of all, our kids love it.


You might be mixing it with red sauce all the time, but here’s a fun and different recipe that will please everyone, even your baby! You can also try this miso pasta if you want something close but not as spicy.

Thai Red Curry Pasta Recipe – Step by Step Guide




  • 15 oz full-fat coconut milk do not shake!
  • 1-2 tablespoons red curry paste , depending on your heat preference
  • 2 teaspoons minced garlic
  • ½ teaspoon ground ginger
  • 1 cup (250g) canned pumpkin
  • 1 cup water or low-sodium stock of choice
  • 16 oz. package of frozen broccoli defrosted in the refrigerator (or fresh)
  • 1 teaspoon fish sauce (optional)
  • 8 oz. pasta of choice cooked according to package directions
  • 1-2 fresh limes


  • Take the cream off the top of the coconut milk can and put it in a pot or pan. Heat it up and bring it to a boil. Lower the heat and stir in the curry paste. Simmer without moving for about three to five minutes, or until the mixture smells good and the coconut cream starts to give off oil. Turn the heat up to medium and add the ginger and garlic. For about one minute, stir.


  • Now add the rest of the coconut milk, the pumpkin, broccoli, and water or stock. Boil them all. Turn down the heat and cook for about 10 minutes, tossing every now and then.


  • Add pasta and lime juice that has just been squeezed.


  • Calories: 324kcal
  • Carbohydrates: 39g
  • Protein: 9g
  • Fat: 16g
  • Sodium: 39mg
  • Fiber: 4g
  • Sugar: 4g
  • Calcium: 72mg
  • Iron: 4mg


Transfer to an airtight container and keep in the fridge for up to 5 days. You can reheat in the microwave or on the stove with a little bit of liquid.

You can also freeze for up to 3 months. Simply thaw in the fridge overnight and reheat.



Since I’m Korean, hot foods are a big part of my food. In order to teach our kids about it, we need to start early.

You don’t want your child to hurt, so take it easy at first. I think you should start making this curry pasta with the Massaman or Yellow type of Thai curry paste if you haven’t already.


You could also give your baby a very small amount of red curry paste and see how they react to it. My Thai Peanut Sauce with only three ingredients is a great way to do that!

Then you can use 1 tablespoon of red curry paste in this recipe. Also, you can soak the baby’s food in water to cool it down a bit.



  • I learned a useful tip in cooking class that I will always remember: how to handle coconut milk.This will help the thin, watery milk and the thick cream stay separate. Don’t shake the can.When you open the can, you take out the cream and use it to fry the red curry paste.
  • Save the water you used to cook the pasta! For some types of pasta, you may need to add to make the sauce less thick.
  • You are welcome to add any veggies you like. Anything green is good, like bell peppers, broccoli, zucchini, mushrooms, and sugar snap peas.
  • You can add protein at the end if you want. You could use chicken, beef, tofu, salmon, beans, cod, or something else.

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