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Published: . Last Updated: by: Ginny McMeans
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Thai Curry Recipe with Fettuccine has a curry based sauce highlighted with bamboo shoots and peas. An authentic taste of Asia that is vegan flavorful and very easy to prepare.
It is fantastic being able to get your hands on so many items in the grocery stores these days. Even the big food chains haveorganic produce and organic canned goods as well.
You can also find ethnic ingredients in their own specialty sections. Red curry paste is in the Asian section and it is right above the bamboo shoots. We are so lucky.
Thai Curry Fettuccine is super simple and wait until you taste the final sauce.
A bit spicy and a little sweetit all comes together to make one of the mostflavorful and unique pasta dishes out there.
I made Easy Curry Rice for the blog a while ago and it's completely different. The curry spice is strictly from curry powder not paste.
There are a few ways to 'get your curry on' but Thai Curry Recipe is the kind with a sauce and a very filling main dish.
You can also freeze this dish in an airtight freezer container but I actually didn't get to do that.
I ate it for lunch two days in a row and, believe me, I was really looking forward to those lunches.
So, you can feed a large family or serve two and divide the leftovers for future meals.
I'm sure you'll be as happy as I was to have a simple and delicious meal that is already done and just needs to be heated in a saucepan or microwave.
Either way it is quick!
Table of Contents
What kinds of curry are there
- Curry is a lot of things. It comes in all kinds of shapes and forms and colors.
- There are sauces as in a spicy spiced curry that mixes so well with noodles and rice. No curry included. The curry is actually the sauce.
- Curry powder is probably sitting in your cupboard right now. It’s made up of many different spices and comes to us in a little jar to help us give depth to our cooking.
- You can buy curry pastes in jars and they come as red curry paste and green curry paste. A little bit goes a long way.
- There are also small curry cubes that are used in Japanese cooking. Not so spicy but a great addition to sauces.
- For this recipe, there is both curry powder and curry paste and it is a mildly sweet creamy sauce that you'll want to make for other recipes too.
So you can see there’s no reason to ever be confused. You are now armed with the information you need to talk ‘foodie’.
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Notes
- This meal pairs beautifully with a cold dry white wine such as Chardonnay or Vermentino.
- You can add more peas and red bell pepper if you like! Make it a veggie loaded feast.
More delicious pasta recipes
- You can't beat a good ol' Alfredo Sauce over Fettuccine.
- Now for something completely different - Vegan Macaroni Salad is the best.
📋 Recipe
Thai Curry Fettuccine
Ginny McMeans
Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas.
4.90 from 38 votes
Print Save
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian, Dairy-Free, Vegan
Servings 6 Servings
Calories 446 kcal
Ingredients
- 16 ounces fettuccini
- 1 tablespoon extra virgin olive oil
- ½ cup red bell pepper diced small
- 4 cloves garlic finely chopped
- 1 teaspoon curry powder
- ½ teaspoon sea salt
- 28 ounces coconut milk 2 cans 14 ounces each, full fat (17% to 22%) coconut milk (cream)
- ¼ cup red curry paste
- ¼ cup soy sauce or tamari
- 3 tablespoons brown sugar packed
- 8 ounces bamboo shoots canned sliced, drained
- ½ cup peas frozen
Instructions
Cook fettuccine according to package directions - al dente
Heat oil in large skillet and add red bell pepper. Sauté 10 minutes.
Add garlic and cook one more minute. Add curry powder and salt, stir to blend.
Add coconut milk, red curry paste, soy sauce, brown sugar to the pan. Stir and cook on medium low for 10 minutes. Add bamboo shoots and peas.
Cook over medium heat 5 minutes and stir in the noodles. Toss well to coat the fettuccine.
Ready to serve.
Video
Nutrition
Serving: 12ouncesCalories: 446kcalCarbohydrates: 70gProtein: 12gFat: 16gSaturated Fat: 10gSodium: 327mgPotassium: 286mgFiber: 4gSugar: 10gVitamin A: 2081IUVitamin C: 23mgCalcium: 55mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Analida's Ethnic Spoon
I love Thai food, and most definitely I love curry and so does my family. I will certainly be making this. Your photography is very beautiful also.
Ginny McMeans
That is so kind of you to say Analida. I am so glad you found this recipe.
Sara
I made a half batch for our lunch today. It was so soooo good! Next time I'll have to tone down the heat. it was just a bit too spicy for me but still delicious. Thanks for the recipe!Ginny McMeans
That is wonderful Sara. I am so glad you like it. I do like spicy so I'm not surprised you need to tone it down 🙂 Thanks for your kind words.
Erica
Do you think this would taste okay with penne pasta? I have some that I'd like to use as a freeze meal. Thanks!
Ginny McMeans
Yes, it will work Erica. After defrosting though I would quickly reheat in a pan or microwave as to not overcook it.
Denise Humphrey
I bought Trader Joe's coconut milk, not their light version. It doesn't say what percentage cream it has, so I also bought a can of their coconut cream. Should all coconut milk be about the same or should I add any cream? Also, I'm assuming I can make this whole recipe and freeze it. Is that correct? Thank you so much!
Ginny McMeans
It would say what percentage as fat not cream and it comes in a can. That would probably be between 17% and 22% fat. Some cans say milk not cream even though it is cream. It gets confusing. Just so the fat content is that high you will be sure it is cream. You can freeze it but it should be quickly heated, such as in a microwave. It could also be reheated in a skillet, but quickly, so as to not overcook the pasta.
Jenni LeBaron
Using fettuccine is a super clever take on a traditional curry noodle bowl. This looks like a great weeknight dish and I love that it only takes 30 minutes!Gloria
This is almost like a "fusion" dish. Love the spice profile. This would be a crowd pleaser for sure. Leftovers would be great to take to lunch the next day....as the flavours would work their way through even better.Jacqueline Meldrum
I'd never have thought of that Ginny, but now I am really intrigued by it.Lisa | Garlic & Zest
I don't use nearly enough curries in my cooking -- and this looks so good, I know I'm missing out. I love the coconut milk with the red curry paste! YUM!Lucy @ Supergoldenbakes
So good that this recipe can be frozen if there's too much. It's always great to have supper on standby.Sharda
Awesome mouth leaking recipeEmily
Just made this last night for dinner. It was soooooo delicious!!!! I also added some diced onion with the pepper, and frozen broccoli with the peas. Yum!Ginny McMeans
Thank you so much for your kind words and your additions sound really good too. P.S. It's one of my favorites 🙂
Melissa Deets
I made this last night and did not make any changes to the recipe. Everyone loved it!! Even my picky husband and kids!? I will definitely keep this in the dinner rotation!Ginny McMeans
That makes me so happy Melissa! Ten thumbs up to you!
Tex Grouper
Very, very nice dish. Thanks for sharing. Happy Easter and Passover.Ginny McMeans
You too Tex and thanks so much!
Kelly
Can I omit the thai chili paste? Too spicy for my palate
Ginny McMeans
It would be a hard ingredient to omit Kelly. It is a main ingredient for the recipe that adds a lot of taste. Ketchup has a very similar texture to chili paste but I don't think it would taste all that good.
Becky
This was really good. I did add a little mango powder and used half the coconut milk and used some soy milk I place of the remaining coconut milk. This is now a weekly dinner. Thank youCheryl
This recipe is excellent! My husband and son thought it tasted like a dish from our favorite Thai restaurant. I had to stop myself from licking the plate. Next time I will add some fried tofu and more veggies. Hopefully I will get to the leftovers for lunch before my son cause there's only enough for 1.
Also love how easy this was to prepare. My favorite type of recipe...easy and delicious.Ginny McMeans
That is wonderful Cheryl. I am so glad your whole family loved it. Thanks for letting us know!
Erin
I’m new to eating plant based and this was one of the first recipes I made. I’m very picky about curry so I was incredibly surprised when the flavors of this dish were so spot on. I added more veggies like broccoli and snow peas just for a little extra something. I’ve made this recipe three times already and it stores so well as leftovers. My husband who is not vegan loves this recipe too. Thank you for this amazing dish!Ginny McMeans
Fantastic Erin! Thank you for all your feedback and I'm so glad you love the flavors.
annamarie
The recipes are right on delicious looking and I want to try more of them.Becky
This is delicious! Next time I’ll add more peas and a tad more salt, but otherwise, SO good. My kids and I really enjoyed this.Dena
Made this tonite and it was great hit with my family. So simple and easy to make but such good taste. Next time I’ll plan to add more veggies and maybe some protein. Thank you, this was a great find.Jan
Every single person in our family loved this. Thank you so much!Deb
This sauce was so good! I am so happy to have an easy dinner that turns out so delicious. Thank you!Sandy
This was easy and good. I never thought the flavors would turn out so nice. Thank you!Diane D.
Nice recipe. This is a great twist if you want pasta, but with a very different type of sauce than Italian. I love creamy sauces, but I don't always want dairy. So, using coconut milk is great. I also was trying to finish off a jar of red curry, which is how I found this recipe. My only change to the recipe was I used some gemelli pasta that I wanted to finish off.Brand
This was better than takeout! The perfect amount of spice. My store didn’t have bamboo shoots, so I substituted water chestnuts.
