Okay, so I’m a big fat liar. Technically this is Thai curry tagliatelle, not Thai curry linguine, but for some reason, linguine sounded better in my head. Feel free to write to the Italian government and complain about my improper use of pasta terminology.
To be honest though, I think they’ll be more annoyed about the fact that I’ve paired classic Italian pasta with Thai curry sauce… I call it fusion, they probably call it bastardising a traditional ingredient.
Anyway. I feel like I may be getting a little carried away.
The point is, Thai curry paste makes a hugely flavourful sauce in all sorts of situations – you don’t have to use it only for curries. I have used it to make curry, but also in soup, and now on pasta! Thai curries are usually very thin and super saucy, but this time I only wanted the sauce to coat the noodles, so I used less coconut milk than I usually would. The result was a huge amount of flavour in a small amount of sauce!
(in fact these photos really don’t do this dish justice – I was using a different camera to usual, and it took a bit of getting used to!)
I love how easy Thai curry paste is to use – just add it to your vegetables along with some coconut milk, and you’re done. The thing that takes the longest in this recipe is cooking the pasta – and even that only takes about 10 minutes. This really is a fifteen minute meal!
If you want to add some extra protein to this recipe, go for it – we actually served ours with some chunks of veggie sausage stirred through (it was a bit of an odd combination, but delicious nonetheless!). Together with the juicy strips of pepper and courgette, and plenty of fresh coriander, the flavours in this dish were just irresistible. Thai curry isn’t hot hot like some curries are – it’s more of a sweet heat that just gives your mouth a gentle tingle. So it’s perfect for people like me, who enjoy a bit of spice, but don’t want to go losing any tastebuds (I honestly don’t see the appeal of your mouth being so firey that you can’t even taste what you’re eating!).
- 300 g linguine
- 1 tbsp oil
- 3 cloves garlic minced
- 1 red pepper cut into strips
- 1 medium courgette cut into thin strips
- 2 tbsp red Thai curry paste make sure you choose a vegetarian one!
- 200 ml coconut milk
- 3 tbsp fresh coriander chopped
- Black pepper
Boil the pasta until al dente.
Meanwhile, heat the oil in a large frying pan, and add the garlic, pepper and courgette. Cook over a medium-low heat for 5 minutes, until just cooked (you still want the vegetables to have a bit of bite). Add the curry paste and coconut milk, and mix until a smooth sauce is formed.
When the pasta is ready, drain it and add it to the sauce, along with the fresh coriander. Add some black pepper, and serve warm.