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Creamy Thai Red Curry Chicken Pasta

A vibrant fusion dish combining tender chicken, bell peppers, and spaghetti in a rich, spicy coconut curry sauce finished with lime and cilantro.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Italian-Asian, Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Chicken
  • 8 oz spaghetti or linguine
  • 1 lb chicken breast cubed
  • 1 tbsp vegetable oil for searing
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Curry Sauce
  • 1 tbsp vegetable oil
  • 1 large red bell pepper sliced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2-3 tbsp red curry paste adjust to taste
  • 13.5 oz coconut milk full fat can
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
Garnish
  • 0.5 cup cilantro chopped
  • 1 whole lime cut into wedges

Equipment

  • Large pot
  • Large skillet or wok
  • Tongs
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While water heats, cut chicken into cubes and season with salt and pepper.
  3. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes until golden and cooked through. Remove to a plate.
  4. Add remaining 1 tbsp oil to the skillet. Sauté onion and bell pepper for 3-4 minutes until softened.
  5. Add garlic and ginger, cooking for 1 minute until fragrant. Add curry paste and stir constantly for 2 minutes to bloom spices.
  6. Pour in coconut milk, stirring to scrape up browned bits. Simmer for 3-5 minutes until sauce slightly thickens.
  7. Stir in fish sauce and brown sugar. Taste and adjust seasoning if needed.
  8. Add cooked chicken and drained pasta to the sauce. Toss well to coat, adding reserved pasta water if the sauce is too thick.
  9. Remove from heat. Squeeze fresh lime juice over the top and garnish with chopped cilantro before serving.

Notes

For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of fish sauce. Leftovers can be stored in the fridge for up to 3 days.