Easy Thai Red Curry Pasta

20 minutes and a handful of pantry items are all you need to whip up this super easy vegetarian Thai red curry pasta with vegetables. It is sure to become your go-to busy weeknight meal!

This post was first published in 2015 and has been updated to make the recipe baby and toddler friendly.

We eat a lot of pasta because it's easy, versatile, nutritious, and most importantly, the kids love it.

If you find yourself always tossing it with red sauce, here's a fun and unique recipe to enlighten everyone's tastebuds, including your baby’s!

And if you are looking for a similar but non-spicy version, give this miso pasta a try!

Ingredients

Red Curry Paste - I personally like the mae ploy or maesri brands. It is less spicy than others and more flavorful.

If planning to enjoy with your baby or toddler, follow my tips below. Feel free to use yellow or massaman curry paste, which is even less spicy.

Coconut milk - The key ingredient in helping mellow out the spice from the curry paste. You really want to use a good one without any emulsifiers and stabilizers. I’ve found that Arroy-D and Chaokoh work best for curries.

Pumpkin - If you've never tried the dreamy combination of pumpkin and coconut milk, you're missing out!

I liken it to the marriage of warm apple pie and vanilla ice cream. Sure the pumpkin can hold its own, but when the coconut milk gets thrown in, it’s game over ;).

Pasta

Choosing the Best Pasta

You can make this curry pasta with rice noodles, spaghetti, linguine, or even shorter pasta shapes like penne and fusili.

If using rice noodle, soak in warm water until softened but not cooked completely. They will cook more in the sauce.

May also be interested in: Iron rich Pasta

Step-by-Step Instructions

Tips for Success

• One of the tricks I learned from the cooking class that stuck with me lies in the handling of the coconut milk. It’s important that you don’t shake the can so that the thin watery milk and the thick cream stay separated. When you open the can, the cream is what you scoop out to essentially fry the red curry paste.
• Save the pasta cooking water! Depending on the type of pasta, you may need to add to thin out the sauce.
• Feel free to add whatever vegetables you wish. Zucchini, mushrooms, bell peppers, cauliflower, sugar snap peas...they are all great!
• Toss in some protein at the end if you wish - chicken, beef, tofu, salmon, beans, cod, etc.

Serving Suggestions for Babies and Toddlers

Being Korean, spicy foods are an integral part of our cuisine. So it's important for us to introduce to our children from early on.

Of course you don't want to cause any pain to your child, so start slowly! If you've never introduced your baby to Thai curry paste, I would start by making this curry pasta with the Massaman or Yellow variety.

You can also try introducing a very small amount of red curry paste to see how your baby handles it. My 3 ingredient Thai Peanut Sauce is a great way to do so!

Then you can make this recipe by using 1 tablespoon of red curry paste. Additionally, you can soak the baby's portion in water to remove some of the heat.

Storage Suggestions

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.

Recipes to Try

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!