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Thai Red Curry Shrimp Pasta
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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.
Servings: 3 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients
 

For the Pasta

  • olive oil
  • 5-7 oz pasta noodles, I used tagliatelle in this recipe
  • 5 cloves garlic, minced
  • ½ red onion, thinly sliced
  • ½ red bell pepper, chopped or thinly sliced
  • handful fresh Thai basil
  • 1½ tablespoons Thai red curry paste, *see note for spice level
  • 1½ cups chicken broth
  • 1 cup coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • ½ lime juice

For the Shrimp

  • 15 large shrimp, peeled and deveined
  • olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon cayenne pepper
  • Pinch of salt

For Serving

  • Freshly grated Parmesan cheese
  • Extra Thai basil
  • Lime wedges

Instructions
 

Season & Cook the Shrimp

  • In a 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.

Cook the Pasta

  • Using the same pot or skillet, add another drizzle of olive oil if needed. Add the uncooked pasta, red onion, red bell pepper, Thai basil leaves, minced garlic, Thai red curry paste, chicken broth, coconut milk, fish sauce, and sugar. *If you prefer mild spice, reduce the red curry paste to 1 tablespoon.
  • 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, stirring every few minutes so the pasta doesn't stick together.
  • Return the cooked shrimp to the pot and gently toss everything together. Squeeze in the fresh lime juice and taste. Adjust seasoning if needed.
  • Serve immediately with grated Parmesan cheese, extra Thai basil leaves, and more lime wedges.

Notes

*Note: this dish has medium spice level with 1 1/2 tbsp of Thai red curry paste. If you prefer mild spice, reduce the red curry paste to 1 tablespoon.
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