Thai Red Curry Shrimp Pasta

Creamy Thai Red Curry Shrimp Pasta made in one pot with coconut milk, Thai basil, and garlic. An easy 30-minute dinner packed with bold flavor.

If you love the bold flavors of Thai red curry and the comfort of creamy pasta, this Thai Red Curry Shrimp Pasta is the best of both worlds. Just like my One Pot Thai Red Curry Ramen Soup and Soup Dumplings in Thai Red Curry Sauce, this dish is rich, creamy, slightly spicy, and surprisingly easy to make with just one pot in about 30 minutes.

Thai Red Curry Shrimp Pasta is a fusion dish that combines the creamy, aromatic flavors of Thai red curry with Italian-style pasta. The pasta cooks directly in a coconut milk and chicken broth sauce infused with garlic, Thai basil, fish sauce, and red curry paste, creating an incredibly flavorful meal. Juicy shrimp are added back at the end so they stay perfectly tender, while a squeeze of fresh lime brightens every bite.

Why You’ll Love This Recipe

This is one of my favorite weeknight dinners because it’s packed with flavor but requires very little cleanup. Everything cooks together in a single pot—from the pasta to the creamy Thai red curry sauce—so the noodles absorb all of the delicious flavors while creating a silky, restaurant-quality sauce. It’s an easy one-pot recipe that’s perfect for busy weeknights when you want something comforting but a little different from your usual pasta.

Ingredients:

• Shrimp – adds protein and pairs perfectly with the pasta sauce
• Pasta Noodles – I used tagliatelle organic pasta in this recipe. You can use any kind of pasta you like.
• Garlic – adds aromatics.
• Onion & Red Bell Pepper
• Thai Basil Leaves – gives the sauce authentic Thai flavor.
• Thai Red Curry Paste – the heart of the recipe. My favorite brand is Maesri.
• Chicken Broth – I used high protein chicken bone broth in this recipe. You can use any kind of broth you like (vegetable, chicken, beef)
• Full Fat Coconut Milk – Creates a creamy, luscious sauce while balancing the spice of the curry paste. My favorite brand is Chaokoh.
• Fish Sauce – adds savory umami.
• Sugar – helps balance out the spiciness of the sauce.
• Lime – brightens the rich sauce and balances the coconut milk.
• Parmesan Cheese – optional.

How To Make Thai Red Curry Shrimp Pasta

Step 1: Season and Cook the Shrimp

In a medium bowl, combine the shrimp with salt, black pepper, garlic powder, cumin, and cayenne pepper. Toss until evenly coated.

Heat a large pot or deep skillet over medium-high heat with a drizzle of olive oil. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and cooked through. Remove the shrimp from the pan and set aside.

Step 2: Add Everything In A Pot

Using the same pot, add another drizzle of olive oil if needed. Add the uncooked pasta, sliced onion, chopped red bell pepper, Thai basil leaves, minced garlic, Thai red curry paste, chicken broth, coconut milk, fish sauce, and sugar.

Step 3: Cook the Pasta

Bring everything to a gentle boil over medium-high heat. Cook for 8-10 minutes, until the pasta is al dente and most of the liquid has reduced into a creamy sauce.

Step 4: Finish the Dish

Return the cooked shrimp to the pot and gently toss everything together. Squeeze in the fresh lime juice and taste. Adjust with additional fish sauce, lime juice, or sugar if desired.

Serve immediately with grated Parmesan cheese (optional), extra Thai basil, and more lime wedges.

Substituions & Variations

• Shrimp – you can use other protein like chicken, salmon, steak, or scallops.
• Vegetables – feel free to add other vegetables like mushroom, spinach, or corn.
• Spice – if you like spice, add more curry paste or Thai chilies. To make it less spicy, reduce the curry paste to 1 tablespoon and add a little more coconut milk.
• Tagliatelle – you can use any pasta you like. Linguine, fettuccine, and spaghetti all work well with this recipe.

Storage & Reheating

To Store: Leftover pasta can be stored in an airtight container for up to 3-4 days.

To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or coconut milk to loosen the sauce. You can also microwave in 30-second intervals, stirring between each until heated through.