This Easy Curry Pasta is full of flavor and quick to make! This recipe comes together in less than 30 minutes and is the perfect dinner for a busy weekday!
*Originally published May 23, 2022 and updated with new copy and photos 2/8/23.
I don't know about you, but I love Thai food. It is probably my favorite cuisine. I also love pasta. I am pretty sure I eat mainly carbs in my diet and I'm not ashamed of it. When I have the opportunity to combine both, it is like a match made in heaven. This Curry Pasta is a combination of two of my favorite foods and it is so easy and delicious.
This pasta is creamy and rich with a deeply flavored sauce that has chewy rice noodles and is filled with delicious vegetables and tofu. The best part is that it only takes 30 minutes! You won't want to miss this one!
For some other Asian-inspired recipes, check out these Saucy and Spicy Garlic Noodles this Gluten-Free Pad Thai, this Thai Panang Curry or this Pad Woon Sen.
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What Makes This Recipe So Great?
- This Red Curry Pasta is full of bold flavor!
- This recipe only takes about 30 minutes to make.
- The chewy rice noodles, fresh vegetables, and tofu complement the richness of the sauce.
- This red curry pasta recipe is dairy-free, gluten-free, and vegan.
Ingredient Notes and Substitutions
- Red Curry Paste- My favorite red curry paste varieties are the Maesri brand and the World Foods brand. The curry paste that you choose will determine how spicy the finished dish is. I like mine on the spicier side, however if you prefer something more mild, you can try Thai Kitchen brand.
- Tamari- To keep this gluten-free, I used Tamari in place of soy sauce or fish sauce in this recipe. Tamari adds the depth of flavor that really gives that umami punch. You can swap for soy sauce if you want.
- Stir Fry Vegetables- To keep this recipe easy, I love using frozen stir fry vegetables. However you can easily use fresh vegetables if you wish. I love making this with whatever is currently growing in my garden.
- Rice Noodles- Rice noodles are the perfect noodles in this recipe to keep it starchy and delicious. However, if you don't have rice noodles, try swapping them for fettuccine or linguini if you are in a bind.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: Add the rice noodles to a pot of boiling water and boil for 4 minutes. Drain and rinse well under cold water.
Step 2: Add the stir fry vegetables and tofu and cook until the vegetables are thawed and soft, about 5 minutes
Step 3: Stir in the red curry paste, tomato paste, garlic, and ginger and cook, stirring, until the curry paste is fragrant, about 1 minute.
Step 4: Stir in the coconut milk, tamari, and pasta. Cook until warmed through. Top with cilantro and green onions and serve!
Variations
- Spicy - Add chili pepper flakes when cooking the vegetables to make this pasta dish extra spicy.
- Green Curry Paste -You can make this with almost any type of curry paste. I love using green curry paste and making green curry noodles!
- Extra Vegetables - Feel free to use whatever vegetables you have on hand! This is my favorite recipe to make with whatever is growing in my garden!
Check out another great recipe, Thai Pad Pak (Vegetable Stir Fry.
Recipe Serving Suggestions
This pasta is hearty and filling enough on its own, however here are some ideas of what to serve with it if you want a full meal!
- Asian Cucumber Salad
- Chili Peanut Crunch
- 30 Minute Crunchy Thai Quinoa Salad
- Tempura
- Air Fryer Spring Rolls
Storage
Store the leftover Red Curry Pasta in an airtight container for 3-4 days in the refrigerator. This recipe makes the perfect meal prep! I like to make a big batch and portion them out in containers to eat during the week!
I wouldn't recommend freezing this dish as it will affect the textural elements of the recipe.
These Air Fryer Nachos are another fun and quick 30-minute recipe
Top tips
- Rice noodles have a tendency to stick together. To make sure your rice noodles don't stick together when making your pasta, make sure to not overcook them. Cook the rice noodles according to the package directions or for 4-5 minutes in boiling water. If you overcook them they will get gummy and start to clump up. It is normal, though, for them to clump up a bit; tossing them with the red curry sauce should loosen them as they get coated with the sauce.
- Other great vegetable ideas for this Red Curry Pasta include zucchini, mushrooms, bok choy, or asparagus!
- My go to toppings for Red Curry Pasta are cilantro, green onions, lime juice and a sprinkle of red pepper flakes for some spice!
Recipe FAQ's
The main ingredients in red curry paste typically include red chili peppers, garlic, shallots, galangal, salt, makrut lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass.
It depends on the chef cooking the recipe but typically, red curry is spicier than green curry. Green curry has its own unique flavor.
This recipe is plant-based, vegan, and gluten-free, however, it does have a hefty amount of saturated fat due to the coconut milk.
Other Thai Recipes You Will Love
Easy and Delicious Curry Pasta
Equipment
- 1 cast iron skillet
- 1 chef knife
- 1 cutting board
Ingredients
- 16 ounces rice noodles
- 4 ounces red curry paste about 4 tablespoons
- 1 tablespoon tomato paste
- 1 package extra firm tofu
- 3 cloves garlic
- 2 teaspoons ginger
- 1 can full fat coconut milk 14.5 ounces
- 2 tablespoons tamari
- 8 ounces frozen stir fry vegetables
Instructions
- Add the rice noodles to a pot of boiling water and boil for 4 minutes. Drain and rinse well under cold water.
- Add the stir fry vegetables and tofu and cook until the vegetables are thawed and soft, about 5 minutes.
- Stir in the red curry paste, tomato paste, garlic, and ginger and cook, stirring, until the curry paste is fragrant, about 1 minute.
- Stir in the coconut milk, tamari, and pasta. Cook until warmed through. Top with cilantro and green onions and serve!
Notes
- Rice noodles have a tendency to stick together. To make sure your rice noodles don't stick together when making your pasta, make sure to not overcook them. Cook the rice noodles according to the package directions or for 5 minutes in boiling water. If you overcook them they will get gummy and start to clump up. It is normal, though, for them to clump up a bit; tossing them with the red curry sauce should loosen them as they get coated with the sauce.
- Other great vegetable ideas for this Red Curry Pasta include zucchini, mushrooms, bok choy or asparagus!
- My go to toppings for Red Curry Pasta are cilantro, green onions, lime juice and a sprinkle of red pepper flakes for some spice!
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Holly says
This was delicious and so easy to make! I used regular pasta because that's what I had on hand and it worked great. No leftovers here!
Keri says
I've never thought of making curry pasta, but this was delicious!
Andrea says
this red curry pasta is the best! love how easy it was to put together and everyone loved it!
Melanie says
Love the bright flavors and simplicity! Thank you for sharing!
Anaiah says
I love Thai food and curry is one of my absolute favorite dishes. I love how it's used in this noodle dish. It's perfect!
Natalie says
This was so delicious! My kids enjoyed it and I just love the combination of the flavors, thanks!
Katie says
The flavors in this recipe are fantastic! I am totally obsessed!
Jan says
the flavours all came together fabulously. thanks for a new lovely meal 🙂
nancy says
quick and easy meal that was super tasty ! love the heat!