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Green Curry Pasta

Green Curry Pasta
Fushion food at its best – Green curry (chicken & prawns) with farfalle pasta

One of the reasons why I love green curry is because not only is it nice enjoyed with white rice, it is also nice with pasta as a one-dish meal. I basically boil some pasta, arrange them on a plate, and ladle green curry over the pasta. The curry as you can see is slightly more soupy than the usual green curry – the way I like it, when having it with pasta. I went to Bangkok in February this year and stuffed myself silly with the yummy and affordable Thai food there. Even though it’s been three months, I still miss Thai food a lot. This is one of the dishes which I enjoyed in Bangkok and so I tried to recreate it at home.

Green Curry Pasta

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Basic recipe for green curry from my eariler recipe

– 4 tbsp green curry paste (I use R.S.T brand I bought at Bangkok’s JatuJak Market)
– 1 stalk lemongrass, cut to 2-inch lengths, make cuts all over to release favour
– 2 kaffir lime leaves (dried or fresh)
– 300g boneless chicken fillet, cut to bite sized chunks (see cooking note 1 below)
– 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
– 500ml water
– 100ml coconut milk
– 1 sprig of curry leaves
– 5 large prawns per person (head, shell and veins removed)
– 2 to 3 servings of pasta (I am using farfalle aka bow tie pasta here, about 80g per person)

– fish sauce (I used 2 tbsp)
– more green curry paste (if needed)
– chilli powder for spicier curry (optional)

Garnishing (optional)
– coriander
– large red chilli, sliced
– basil leaves

Green Curry Chicken
Ingredients – lemongrass, curry leaves, kaffir lime leaves, green curry pasta, coconut milk, fish sauce and chilli powder

Directions for Green Curry

1. In a heated wok or pan, dry fry the green curry paste, curry leaves, kaffir lime leaves and lemongrass for one minute.
2. Add water and bring to a boil. Add chicken pieces. Lower the heat and simmer the chicken for about 10 minutes till they are cooked.
3. Add frozen vegetables and prawns, bring to a boil again and cook for 2 minutes. Lower the heat and add coconut milk and basil leaves till the leaves are wilted. Add seasonings to taste according to your preference.


1. In a large pot of water, add salt and bring water to a boil. Then cook pasta to al dente according to package instructions.
2. Drain pasta and arrange them in a deep serving plate. Ladle scoops of green curry and the ingredients over the pasta. Garnish with coriander, fresh basil and sliced chilli.

45 comments on “Green Curry Pasta”

  1. Delicious! I love this idea!

  2. Hehehe the Ayam Brand Coconut Milk brand – I totally use that. Interesting dish – have only ever had it with rice before.

  3. I smelled the goodness Here :D

  4. Love curried pasta. I normally just fry with the paste. Yours looks so creamy and delicious!

  5. Nice! now that there is trim coconut milk! This is a great idea for mid week meals- and adding pasta is a nice touch.

    • when I see the word “trim” it was totally sold though I wonder how much less fat it really is … never mind, I love to bluff myself :p

  6. I never had green curry Wiffy! But this looks so yummy! I love that you made it with pasta! :lol: Just my type of dish.

  7. What an excellent fusion dish. Bringing Italian and Thai classics together in one dish. Well done!

  8. great dish…two worlds both add great flavor


  9. oh yums! i always love fusion pastaaaaa~ brilliant idea!

  10. What a great fusion dish! I looked through your pasta posts, and I must say you’re definitely very experimental & adventurous in your pasta palate! I’m a huge pasta fan, so I’ll be trying my way through your recipes :)

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