Spice up your next pasta night with a Thai twist! East meets West with this Creamy Red Curry Pasta Recipe that combines the vibrant spices of red curry with a bolognese-inspired pasta sauce for the ultimate bowl of comfort and flavor.
What you’ll love about this recipe:
- Unexpectedly Simple. Despite its gourmet appeal, this dish is surprisingly easy to make.
- Under 10 ingredients. Made with simple ingredients that are kitchen staples.
- Meal Prep Friendly. This recipe scales up easily and freezes well, making it perfect for meal prep. Cook once and eat twice (or more!)
Redefine Pasta Night with Thai-Inspired Red Curry Rigatoni
Have you ever wandered into a cozy local eatery and discovered a dish that just stuck with you?
For me, it was at the now-closed New World Bistro Bar, where my palate was forever changed by their innovative fusion cuisine. We ate there more often than other other restaurant I can remember, and while I loved almost everything I tried, Ric’s “Thai-Italian Love” was a fast favorite.
The Creamy Red Curry Pasta is my take on their recipe that marries the rich, complex flavors of Thai red curry with the comforting essence of an Italian bolognese.
The original recipe can be found here, but I leaned harder into the Thai inspiration and made some swaps like using ground pork instead of beef and opting for toothy rigatoni instead of pappardelle.
The result is a delicious bowl of creamy pasta that’s perfect when you’re looking for an easy dinner that’s a little off the beaten path.
Ingredients
Ground Pork. I love the rich flavor of ground pork. For a leaner option, ground turkey works beautifully.
Red Bell Peppers and Carrots. Add sweetness to the sauce. Bell pepper leans into the Thai flavors while carrots give a nod to classic bolognese.
Red Curry Paste. One of my favorite ways to add a ton of flavor to a recipe with minimal effort. This spicy and complex paste is made from chili peppers, lemongrass, shallot, and makrut lime peel. It’s readily available in the Asian foods section of most grocery stores.
Canned Coconut Milk. Instead of using milk or cream, coconut milk is the perfect complement to those Thai flavors. Choose full-fat for silky, luxurious texture.
Tomato Basil Pasta Sauce. A little bit of jarred pasta sauce hint adds complexity and depth to the sauce, balancing out the flavors beautifully.
Rigatoni Pasta. I love the way the chunky sauce clings to a hearty pasta like rigatoni. Penne is also a good option.
Onions.
Garlic.
Olive Oil.
Pro Tips
Speedy Prep: If you have a food processor, now is a great time to pull it out. It will make quick work of finely chopping the vegetables, ensuring they meld seamlessly into the sauce.
Taste as you go: Adjust the levels of curry paste and tomato sauce to find your perfect spicy and savory balance.
Don’t Overcook Your Pasta: Be sure to cook your pasta al dente (firm to the bite) since it will continue to soak up the curry sauce even after it has been drained. I usually boil it for 1-2 minutes less than what the box says – as soon as it’s tender enough to chew without any raw taste, you’re good to go.
Save Your Pasta Water: This starchy water is like liquid gold and is wonderful for stirring into your sauce if you need to thin it out a little. The starch adds flavor and body.
Frequently asked questions
This pasta keeps well in the fridge for up to 3 days. The sauce might thicken as it sits, so go ahead and loosen it back up with a tablespoon ro two of milk or cream when you reheat it to restore it to it’s former glory.
The sauce itself also freezes beautifully. Go ahead and make a big batch and freeze it for up to 6 months. Heat it up and serve it over freshly cooked pasta for a super simple weeknight meal. To help it thaw quickly, freeze the sauce in ice cube trays or in a freezer bag laid on it’s side so the sauce doesn’t freeze in one huge brick.
As written, this is a medium spicy recipe, leaning toward the milder end. For a hotter dish, you can ad more red curry paste to taste, or stir in crushed red pepper flakes. For a milder dish, add more pasta sauce.
Other easy pasta recipes to make thiis week:
- One Pot Jambalaya Pasta
- Sausage and Eggplant One Pot Pasta
- One Pot Sausage and Broccoli Pasta
- 10-Minute Cacio e Pepe
Thai Red Curry Pasta
Ingredients
- 1 pound rigatoni
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 onion minced
- 4 garlic cloves minced
- 1 red bell pepper minced
- 4 carrots minced
- 3 Tablespoons red curry paste
- 13.5 ounces (1 can) full fat coconut milk
- ¼ cup tomato-basil sauce
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the box for al dente.
- While the pasta cooks, heat the oil in a large pan over medium-high heat. When hot, add the pork and cook until browned and crumbly, about 5 minutes.
- Add in the onion, garlic, bell pepper, carrots, and red curry paste. Cook 4-5 minutes, until the vegetables are soft and fragrant.
- Stir in the coconut milk and tomato sauce. Simmer for 10 minutes, or until the pasta is ready.
- Add the pasta to the sauce. Thin the sauce with pasta water, if desired.
