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

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

What to serve with chicken 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, and roasted vegetable salad are some you can try.

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Tips for making thai chicken curry pasta.

• Avoid overcooking the pasta, follow the package instructions but remove the cooking pan 3-4 minutes early.
  Drain all excess water.
  You’ll want to undercook the pasta for a few minutes as it must also be cooked in the pasta sauce.
• I highly recommend using thick liquid coconut milk rather than powdered. The liquid coconut milk gives the pasta sauce a richer 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 prevent 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

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 favourite 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)

How to make chicken curry pasta

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

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 the 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) and 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 tbsps) to the pan.
Over a 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 colour 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 flavours.

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

Add the drained penne pasta to 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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