This post may contain affiliate links. Please see our disclosure policy for more details.

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!

Cooked curry pasta in a large cast iron pan.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

All the ingredients laid out on a wooden board.

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

A four image collage showing cooking process step by step.

Get ready for smooth sailing because all you need to do is dump and stir everything in one skillet.

  1. Scoop the cream at the top of the can of coconut milk and add to a skillet. Stir in curry paste and simmer. Add garlic and ginger.
  2. Add rest of coconut milk, broccoli, pumpkin, water/stock and bring to a boil. Reduce heat.
  3. Cook for about 10 minutes.
  4. Toss with pasta and freshly squeezed lime juice.

Tips for Success

A close up shot of cooked pasta twirled around a fork.
  • 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.
A close up shot of Thai curry pasta with chicken

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!

5 from 10 votes

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Equipment

Ingredients 

  • 15 oz full-fat coconut milk, do not shake!
  • 1-2 tablespoons red curry paste, , depending on your heat preference
  • 2 teaspoons minced garlic
  • 1/2 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

Instructions 

  • Scoop the cream at the top of the can of coconut milk and add to a pot or skillet. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Bring up the heat to medium heat, then add garlic and ginger. Stir for about a minute.
  • Add rest of coconut milk, broccoli, pumpkin, water/stock and bring to a boil. Reduce heat and cook about 10 minutes, stirring occasionally.
  • Toss with pasta and freshly squeezed lime juice.

Nutrition

Calories: 324kcal | Carbohydrates: 39g | Protein: 9g | Fat: 16g | Sodium: 39mg | Fiber: 4g | Sugar: 4g | Calcium: 72mg | Iron: 4mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 10 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. 5 stars
    Comments from my five-year-old who has always been a great eater but has recently decided he doesn’t like anything:

    “Mom, I don’t like this. …….I love it!!”
    “I want to eat this every day!”
    “Mom, can you make this again later tonight?” 😉

    Also two-year-old and parent approved!! (I added extra curry paste, a bit of soy sauce, and cilantro for the adults.) SO good, Min!! Thank you for an easy recipe that gets some good nutrition into my kids!

    1. Haha I love it! And I’m SO glad you guys enjoyed this recipe! Thank you for taking the time to share, Kim!!

  2. This looks fabulous – I can’t wait to try it. Thanks for the tip about NOT shaking the coconut milk for the curry – I didn’t know that!

  3. 5 stars
    Yum, yum, yum! I am all about curry (i did it for my #pastafits recipe this month too!) and love this pumpkin take! I could literally drink curry sauce straight, can’t wait to try this version!

  4. I adore your use of pumpkin, coconut milk, red curry paste and fish sauce in this flavor packed curry! So delicious!

  5. i love how you combined thai and indian flavors together into one hearty fall dinner! This looks lovely 🙂

  6. What a delicious and simple meal, I’ll have to give it a try! I’d never considered the importance of not shaking coconut milk before 🙂

  7. Can’t wait to make this tonight! I don’t see where to add the canned pumpkin… Or is that included with the vegetables?

    1. Thanks Caroline for pointing that out!! The recipe has been updated – add the pumpkin with the coconut milk and stock ;). Can’t wait for you to try! Hope you like it 😉

  8. Min I love this! Great idea to use pumpkin in such a savory recipe- a sure fire win for the fall season! Can’t wait to try your other casserole recipe too on the HA. Have a great week! PS_ Glad to see your back in the kitchen 🙂