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–+ servings
A close up shot of cooked pasta twirled around a fork.
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5 from 10 votes

Thai Red Curry Pasta

By: Min Kwon | MJ and Hungryman
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
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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
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