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Red curry pasta(Thai & dairy-free).

Red curry pasta made with Thai curry paste and coconut milk with crispy chicken pieces tossed in.

This tasty dairy-free pasta dish makes a great one-pot meal.
It’s guaranteed to be your favorite, easy dinner to cook for your family.

What to serve with red curry pasta

  • Serve with some homemade garlic bread or tomato topped bruschetta.
  • An easy and light salad makes a great combo with this pasta dish.
    • A tomato salad, mixed greens, a roasted vegetable salad are some you can try.


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Tips to make the best red curry pasta.

  • Avoid overcooking the pasta, follow the package instruction but remove the cooking pan 3-4 minutes early.
    Drain all excess water.
    You’ll want to under cook the pasta a few minutes as they need to be cooked in the pasta sauce as well.
  • I would highly recommend using thick liquid coconut milk than using the powdered version. The liquid coconut milk gives the pasta sauce a rich creaminess than the powdered coconut milk.
  • Make sure to season and marinate the chicken well, you can cook the chicken cubes until light brown or turn them crispy.
  • leave some extra pasta curry sauce at the bottom to avoid the pasta dish from drying.
  • To make the dish vegan and vegetarian, remove the stir fried chicken and add more veggies, tofu or fried button mushrooms.
  • The thick coconut milk combined with the Thai curry paste makes an amazing dairy-free pasta sauce.

More pasta dishes to try

Dairy-free coconut curry pasta.
Spicy pasta arrabiatta.
Tuna pasta.
Easy ground beef pasta.

Storing- store in a glass container with a lid. refrigerate and use within 4 days.
Freezing-avoid freezing.
Reheat– warm over a stovetop or microwave. the pasta dish will be dry either add a tablespoon of coconut milk or water.
Stop food waste-make only as much as you need. once cool refrigerate half the portion and use it within 4 days.

RECIPE DIFFICULTY-EASY

How to make Red Thai curry pasta

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients to make the red curry pasta

The ingredients mentioned below use standard measuring cups and spoons.

A pack of penne pasta(500g)

To marinate the chicken cubes
500g of boneless chicken cut into 1″ cubes(cut boneless chicken breast into cubes)
1 tablespoon of minced garlic(substitute with 2 teaspoons of garlic powder)
2 teaspoons of paprika
Salt to season
To stir fry the chicken
1 medium-sized onion sliced fine
3 tablespoons of oil
2 tablespoons of minced garlic(substitute with 2 teaspoons of garlic powder)
1 teaspoon of minced ginger(substitute with 1 teaspoon of ginger powder)
To make the red curry pasta sauce
1 tablespoon of oil
4 tablespoons of Thai red curry paste
1 and 1/4 cup thick coconut milk
A choice of your favorite veggies diced(optional, this can be corn, carrots, red bell peppers, etc)
1-2 teaspoons of red chilli powder(optional, for extra heat)
1/2 a cup of chopped coriander(optional)

Method

Cook the penne pasta according to the package instructions.
Make sure to undercook the pasta as it will be cooked in the curry sauce for a few minutes as well.
Once the pasta is cooked, drain to remove excess water.

cooked pasta for the curry pasta

How to marinate the chicken for red curry pasta.

Cut the boneless chicken cubes(500g to 1″ cubes).
Place in a bowl and add minced garlic(1 tbsp, substitute with 2 tsp of garlic powder), ginger powder(1 tsp), paprika powder(2 tsp), salt to season.
Combine and let the chicken cubes marinate(10-15 minutes).


Place a large frying pan or wok over low-medium heat. add 3 tablespoons of oil.
Once the oil heats. Add minced garlic(2 tbsp), minced ginger(1 tsp), sliced onion(1 medium).
Saute until onions turn translucent(2 minutes).
Add the marinated chicken cubes to the pan, saute garlic, cook until slightly browned(5 minutes).
When the chicken cubes are browned, move them to a corner of the pan.

Add a tablespoon of oil. add Thai curry paste(4 tbsp) to the pan.
Over low medium heat, gently cook the paste for 60 seconds.

Pour in the coconut milk(1 and 1/4 cup).
Cook until the coconut milk thickens and you notice the sauce color change to a mild orange tinge over medium heat.
As the coconut curry sauce cooks, taste and season with salt or extra Thai curry paste to intensify the flavors.

Add an extra teaspoon of red chili powder(1-2 tsp, optional)to add heat which I did.
When the curry sauce reduces in half, add the chopped coriander(optional).

Add the drained penne pasta into the red curry sauce.
Combine the pasta with the sauce until well coated.
Taste and season with salt if needed.

Serve warm.

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Red curry pasta(Thai & dairy-free).

Red curry pasta(Thai & dairy-free).

Yield: 5
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 55 minutes

Red curry pasta made with Thai curry paste and coconut milk with crispy chicken pieces tossed in.

This tasty dairy-free pasta dish makes a great one-pot meal.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

  • A pack of penne pasta(500g)

To marinate the chicken cubes

  • 500g of boneless chicken cut into 1″ cubes(cut boneless chicken breast into cubes)
  • 1 tablespoon of minced garlic(substitute with 2 teaspoons of garlic powder)
  • 2 teaspoons of paprika
  • Salt to season

To stir fry the chicken

  • 1 medium-sized onion sliced fine
  • 3 tablespoons of oil
  • 2 tablespoons of minced garlic(substitute with 2 teaspoons of garlic powder)
  • 1 teaspoon of minced ginger(substitute with 1 teaspoon of ginger powder)

To make the red curry pasta sauce

  • 1 tablespoon of oil
  • 4 tablespoons of Thai red curry paste
  • 1 and 1/4 cup thick coconut milk
  • A choice of your favorite veggies diced(optional, this can be corn, carrots, red bell peppers, etc)
  • 1-2 teaspoons of red chilli powder(optional, for extra heat)
  • 1/2 a cup of chopped coriander(optional)

Instructions

    Cook the penne pasta according to the package instructions.

    Make sure to undercook the pasta as it will be cooked in the curry sauce for a few minutes as well.

    Once the pasta is cooked, drain to remove excess water.

    How to marinate the chicken for red curry pasta.

    Cut the boneless chicken cubes(500g to 1″ cubes).

    Place in a bowl and add minced garlic(1 tbsp, substitute with 2 tsp of garlic powder), ginger powder(1 tsp), paprika powder(2 tsp), salt to season.

    Combine and let the chicken cubes marinate(10-15 minutes).

    Place a large frying pan or wok over low-medium heat.

    Add 3 tablespoons of oil. Once the oil heats. Add minced garlic(2 tbsp), minced ginger(1 tsp), sliced onion(1 medium).Saute until onions turn translucent(2 minutes).

    Add the marinated chicken cubes to the pan, saute garlic, cook until slightly browned(5 minutes).

    When the chicken cubes are browned, move them to a corner of the pan.

    Add a tablespoon of oil. add Thai curry paste(4 tbsp) to the pan.

    Over low medium heat, gently cook the paste for 60 seconds.

    Pour in the coconut milk(1 and 1/4 cup).

    Cook until the coconut milk thickens and you notice the sauce color change to a mild orange tinge over medium heat.

    As the coconut curry sauce cooks, taste and season with salt or extra Thai curry paste to intensify the flavors.

    Add an extra teaspoon of red chili powder(1-2 tsp)to add heat which I did.

    Let the curry sauce reduce in half, add the chopped coriander(optional).

    Add the drained penne pasta into the red curry sauce.

    Combine the pasta with the red curry sauce until well coated.

    Taste and season with salt if needed.

    Serve warm.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 89mgSodium: 532mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 33g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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