Coconut Curry Pasta

Combining two of my favorite cuisine this Coconut Curry Pasta dish brings together Italian pasta and seasonings with traditional Thai curry flavors. 
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Servings 4


  • 5 Curry leaves
  • 1 Pandan leaf
  • 3 tbsp Olive oil
  • 3 Cardamoms
  • 1 Large onion (finely sliced)
  • 2 tbsp Garlic (minced)
  • ½ tsp Turmeric powder
  • ½ tsp chili powder (more if you like it spicy)
  • 1 tbsp Curry powder
  • 2 tbsp Tomato paste
  • 1 can Whole peeled tomatoes or 3 large tomatoes chopped
  • 1 tbsp Sugar
  • 1 cup Coconut milk
  • 1 cup veggies (green peas, corn, peppers, etc.)  more if you'd like
  • 1 tsp Italian seasoning
  • 16 oz (one box) Pasta (fusilli, penne, etc.)
  • Salt to taste


  • Place a large wok over low-medium heat.
  • Add olive oil, curry leaves, and pandan leaves to wok - cook until fragrant.
  • dd cardamom, onion, garlic to wok, and cook until onions are soft.
  • Add turmeric, chili powder, curry powder, tomato paste and cook on low-to-medium heat for 2 minutes.
  • Add tomatoes, season with salt, and continue to cook on low-to-medium heat for 3 minutes or until the mixture is a thick paste-like consistency.
  • Add coconut milk, sugar, and any additional salt.
  • Add veggies and Italian seasoning. Simmer for 15 minutes until the mixture is reduced to a thick sauce and the color is slightly orange.
  • While the sauce cooks, bring 4 cups of water to a boil. Add pasta to boiling water and cook 2-3 minutes.
  • Pour sauce over the pasta and serve.


*This recipe is thanks to Island Smile
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