Creamy Chicken Curry Pasta with Thai Curry Paste
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This Creamy Chicken Curry Pasta with Thai Curry Paste is ready in 35 minutes and exploding with flavor! Tender savory chicken pieces, penne pasta, aromatics and veggies are tossed in a delectable coconut milk curry sauce!
Looking for more Thai-inspired pasta recipes? Try my Creamy Tom Yum Pasta, this Thai Basil Chicken Tortellini, or Thai Green Curry Chicken Tortellini next.
If you love the flavors of Thai yellow curry and easy weeknight pasta dinners, you’re going to love this Creamy Chicken Curry Pasta! It’s coconutty, spicy and full of delicious curry flavors!
This recipe was inspired by a restaurant I dined at in Bangkok called Bully’s Bangkok. They had a spicy chicken curry penne pasta dish in a creamy yellow curry sauce. While it tasted really good, the curry sauce was made with lots of heavy cream, oil and parmesan cheese. It was rather decadent.
I wanted to make a healthier version of this comfort food dish with all the lovely curry flavors so that I could enjoy it at home anytime.
My creamy chicken curry pasta recipe is made with tender savory chicken pieces, veggies and fragrant aromatics in a creamy Thai yellow curry coconut milk sauce.
It’s easy to make in just 35 minutes and the ultimate Thai-Italian fusion meal that you and your family will love!
Why This Recipe Works
- Quick and easy. Using store-bought Thai yellow curry paste is convenient and makes this creamy chicken curry pasta a breeze to make on a busy weeknight.
- Flavor-packed! It’s full of aromatic Thai yellow coconut curry flavors and intoxicatingly fragrant with citrusy makrut lime leaves.
- High protein and fiber. Chicken breast makes this a high protein meal and using whole grain pasta and veggies makes this a high fiber and nutritious dish.
- Customizable. Swap the chicken for your favorite protein (pork, shrimp, beef, crab, tofu etc.) and add any curry friendly veggies you like!
- Adjustable spice level. Tailor this curry pasta to your desired level of heat and make it as mild or spicy as you want.
- Meal prep friendly. It stores well in the fridge for a few days and can be prepped in advance for an easy reheatable lunch or dinner during the week.
Ingredient Notes and Substitutes
- Marinated Chicken: I used sliced skinless and boneless chicken breasts and seasoned it with white pepper (substitute with black pepper), salt, Thai light soy sauce and fish sauce. Feel free to use skinless boneless chicken thighs if preferred. Thai light soy sauce is less salty than Japanese and Chinese brands so use low sodium light soy sauce if you don’t have it on hand.
- Whole Grain Penne Pasta: I like using whole grain (whole wheat) pasta since it has more protein and fiber than regular pasta. Use regular pasta or gluten-free pasta if needed.
- Veggies: I kept it simple with yellow onion, red bell pepper and baby corn. See the ‘Variations’ section below for more/other veggies you can use.
- Aromatics: Garlic cloves, fresh ginger, fresh red chilies and prik kee nu green chilies (optional). Since Thai yellow curry is quite mild, I’ve used plenty of Thai Bird’s Eye chilies and Prik Kee Nu Green Chilies which are both quite spicy. Use any type of hot red and green chili peppers that are easily available to you. Prik Kee Nu chilies are tiny Thai chilies that are fiery hot. They can be found in Thai grocery stores and in some Asian supermarkets. Feel free to leave them out as they might be difficult to find outside of Asia. Adjust the quantity of both red and green chilies to suit your heat level preference.
- Makrut Lime Leaves: This Thai herb is also known as kaffir lime leaves and has a citrusy aroma. It adds a sweet lime-like scent and flavor to Thai food. Find it in a Thai grocery store, or substitute with the ground dried version or whole dried makrut lime leaves. The latter two can be found in most well-stocked mainstream supermarkets.
- Canola Oil: Or use any other neutral flavored cooking oil such extra light tasting olive oil, vegetable oil, peanut oil or refined coconut oil.
- Thai Yellow Curry Paste: I use Mae Ploy Thai yellow curry paste in my home because I find the flavors to be more authentic. Other great brands I recommend are Maesri and Nam Jai. If you prefer a milder curry paste, De Siam and Thai Kitchen are both flavorful and good quality options. You can find yellow curry paste in large mainstream supermarkets, Thai and Asian grocery stores and online.
- Ground Turmeric: To add a little color to this curry pasta dish.
- Coconut Milk: I recommend using full-fat coconut milk for the best flavor and creamy texture. If you prefer light coconut milk, whisk in a teaspoon of corn starch to help thicken the curry sauce.
- Fish Sauce: To season the sauce with savory umami notes. Substitute with light soy sauce.
- Brown Sugar Replacement: I used Swerve Brown Sugar (made from erythritol and allulose) to balance out the savory and spicy flavors in this chicken curry pasta dish. Feel free to use light brown sugar, coconut sugar or a natural sweetener such as honey or maple syrup.
- Thai Chili Powder (optional): Made from crushed dried chilies and is comprised of chili flakes, seeds and powder. Substitute with crushed red pepper flakes or leave it out for a milder dish.
- Lime: Freshly squeezed lime juice adds a hint of tang at the end. Substitute with lemon juice.
- Fresh Basil Leaves: I used Italian basil leaves for garnish but Thai sweet basil can be used instead too. You could also use coriander (cilantro), parsley or green onions.
Full ingredient list and amounts are in the recipe card below.
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How to Make Creamy Chicken Curry Pasta
Below is a step-by-step overview on how to make this recipe. The full recipe with detailed instructions can be found in the recipe card below.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne pasta al dente according to package instructions. Reserve some pasta cooking water, then drain and set aside.
- Cook the chicken. Heat a little oil in a large skillet over medium-high heat and add the marinated chicken pieces. Sauté until golden brown and cooked through, then transfer to a clean bowl and set aside.
- Sauté the veggies. Add more oil to the pan and sauté the yellow onion and red bell pepper until slightly softened.
- Add the garlic and fresh red and green chilies. Sauté to combine until fragrant.
- Add the baby corn, curry paste, makrut lime leaves and turmeric powder. Mix until everything is combined and the curry paste has broken down.
- Stir in coconut milk and seasonings. Pour in the coconut milk and add the fish sauce, brown sugar replacement and Thai chili powder. Stir to combine and let the sauce simmer for a minute to let the flavors meld.
- Add the cooked pasta and chicken. Mix well to combine until everything is evenly coated in the sauce. If it thickens too much, add 1-2 tablespoons of pasta water to thin it and mix to combine.
- Stir in the fresh lime juice. Switch off the heat.
- Serve! Divide evenly onto plates and garnish with fresh basil leaves. Serve immediately and enjoy!
Cook’s Tips
- Make it milder. Use fewer hot red chili peppers and prik kee nu green chilies. Or omit them both completely. Thai yellow curry paste is milder than other Thai curry pastes but if you are very sensitive to spice or introducing curry flavors to children, omit the Thai chili powder (or crushed red pepper flakes) too.
- Cook the pasta al dente. Cook 1-2 minutes less than the cooking time specified on the packaging. Some pasta boxes specify the cooking time for al-dente pasta and you can follow the instructions for that. This will make sure that the pasta doesn’t become too soft or soggy when you add it back into the pan to combine with the coconut milk curry sauce.
- Use cooked chicken. Pre-cooked shredded rotisserie chicken or leftover diced chicken breasts can be used in to make this curry chicken pasta recipe even quicker to cook.
- Double the recipe. This recipe makes enough for 2 hearty servings. Double the recipe ingredients if you’d like to make 4 servings to feed a family or if you’d like to meal prep this. It reheats well in the microwave and you’ll have a quick flavorful lunch or dinner prepped for the week.
Variations
- Use curry powder. Use 1-2 tablespoons of any hot, medium or mild curry powder you love instead of the curry paste.
- Make it with other Thai curry paste. Green or red curry paste would taste lovely with the coconut milk pasta sauce. Be sure to use less fresh chilies as both red and green curry pastes are spicier than yellow curry paste.
- Add tomato paste. To add rich and bold tomato flavors, add 1 tablespoon of double concentrated tomato paste when adding the curry paste to the pan.
- Add more/different veggies. Sliced mushrooms, zucchini, cherry tomatoes, green beans, blanched broccoli florets, sautéed asparagus, baby spinach, etc. would all be delicious additions. Even bagged frozen mixed veggies or frozen green peas would work!
- Switch up the protein. Shrimp/prawns, sliced pork tenderloin (fillet) or beef skirt or flank steak would work well in the creamy coconut curry pasta sauce.
- Make it vegetarian/vegan. Use chickpeas, crispy pan-fried tofu, tempeh or a plant-based meat substitute for the protein. In addition, use a vegan fish sauce or more light soy sauce and make sure that the Thai curry paste you’re using if free of seafood ingredients such as dried shrimp or shrimp paste. Mae Ploy and Thai Kitchen both produce vegan curry pastes.
- Make it gluten-free. Use gluten-free pasta, coconut aminos or a gluten-free light soy sauce.
- Use noodles. Instead of pasta, use fresh or dried udon noodles, Shanghai noodles, egg noodles, etc. For a low-carb option, use zucchini noodles or shirataki noodles (made from konjac flour).
- Use a different pasta shape. Farfalle, fusilli, cavatappi, ziti, rigatoni, etc. or any short-cut type of pasta. Even a noodle-type pasta like fettuccine, spaghetti, linguini, etc. would work.
- Top with cheese. I often like to sprinkle a little freshly grated Parmigiano Reggiano cheese (or parmesan cheese) over this pasta dish. It is divine.
Serving Suggestions
This coconut curry chicken pasta is a satiating complete meal with carbs, protein and veggies. However, if you’d like to serve it with a side, garlic bread and a simple side salad will pair well with it.
Storing and Reheating Leftovers
Store any leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. I recommend garnishing with basil just before eating. Reheating basil in the microwave can cause it to become black and bitter when it is used as a topping.
FAQs
Sure! The pasta dish won’t have a sweet coconut flavor but adding ⅓ to ½ cup / 79 to 118ml heavy cream will result in a creamy texture. You can also use light cream (single cream) instead for a slightly lighter curry cream sauce.
Whisk in 1 teaspoon of corn starch into the coconut milk before pouring it in. It will thicken the sauce a little but not the same way heavy cream would as there is still less fat overall in the dish.
Thai yellow curry paste is milder than green or red curry paste. It is full of warm spices like cumin, coriander, and turmeric but is not spicy hot. If you are very sensitive to heat, use a little less Thai yellow curry paste. You can always stir in a little more after tasting the sauce and before adding the cooked pasta and chicken if you feel more curry flavor is needed.
Yes! Once cooled, transfer to freezer-safe containers such as these BPA-free food storage containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on high in the microwave for 2-3 minutes on high, stirring halfway, until heated throughout.
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More Thai Fusion Recipes
Creamy Chicken Curry Pasta with Thai Curry Paste
Tender savory chicken pieces, penne pasta, aromatics and veggies get tossed in a delectable coconut milk curry sauce in this easy Creamy Chicken Curry Pasta!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Thai-inspired
Ingredients
Chicken Marinade:
- 8.8 ounces / 260 grams Chicken Breast, boneless, skinless – thinly sliced into bite-sized pieces
- ¼ TSP ground White Pepper (substitute ground black pepper)
- ¼ Fine Sea Salt
- 1 TSP Thai Light Soy Sauce (or any low sodium light soy sauce)
- 1 TSP Fish Sauce
- 1 TSP Canola Oil (or olive oil), for cooking
Creamy Chicken Curry Pasta:
- 5.3 ounces / 150 grams Whole Grain Penne Pasta (or use any small-cut shape regular pasta and gluten-free pasta if needed)
- ¼ medium / 50 grams Yellow Onion – finely chopped
- ½ medium / 100 grams Red Bell Pepper – finely sliced
- 2 cloves / 15 grams Garlic – minced
- 6 grams / ½ TBSP minced fresh Ginger
- 9–10 pieces / 30 grams fresh Red Chilies (optional, I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish – note 1*) – finely chopped
- 5 grams / 4-6 Thai Prik Kee Nu Green Chilies (optional, or use any other small hot green chilies – note 1*), to taste – finely chopped
- 2–3 pieces / 30 grams Baby Corn – sliced through the middle lengthwise, then again widthwise
- 3 Makrut Lime Leaves (note 2) – destemmed, finely minced into a powder
- ½ TBSP Canola Oil (or olive oil), for cooking
- 2 TBSP / 30 grams Thai Yellow Curry Paste (I use Mae Ploy brand – note 3)
- ¼ TSP Turmeric Powder
- 7 fluid ounces (½ large can) / 200ml Coconut Milk, full-fat preferred
- 1 TSP Fish Sauce
- ½ TSP Brown Sugar Replacement (I use Swerve Brown Sugar – substitute with light brown sugar or coconut sugar – note 4)
- ¼ TSP Thai Chili Powder, to taste (substitute with crushed red pepper flakes)
- 1 TSP freshly squeezed Lime Juice (substitute with lemon juice)
- To Serve: chopped fresh Italian Basil Leaves or Coriander (Cilantro)
Instructions
Prep:
- Marinate the chicken: Slice the chicken into bite-sized pieces and add to a medium bowl. Season with ground white pepper, fine sea salt, light soy sauce and fish sauce. Mix well to coat and set aside to marinate.
- Prepare the fresh ingredients: Chop/slice the yellow onion, red bell pepper, garlic, ginger, fresh red and green chilies, baby corn as indicated in the ‘ingredients’ section. Destem the makrut lime leaves and mince into a fine powder.
Creamy Chicken Curry Pasta:
- Cook the pasta: Cook the penne pasta al-dente according to package instructions in a large pot of boiling salted water (or use the same deep nonstick pan you’ll use to make the rest of the pasta dish). Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
- Cook the chicken: Heat 1 teaspoon canola oil in a medium-sized deep edged nonstick pan over medium-high heat. Add the marinated chicken pieces and spread out the pieces. Allow to sear for 1 minute, then flip and sear the other side for another minute. Stir fry for 30-40 seconds until cooked through. Transfer to a clean bowl and set aside.
- Sauté the veggies and aromatics: Heat the remaining ½ tablespoon of canola oil in the pan over medium-high heat. Add the yellow onion and red bell pepper and sauté for 45 seconds until slightly softened. Add the garlic, fresh red chilies and green chilies and sauté to combine until fragrant – about 30 seconds.
- Add the remaining veggies, curry paste and makrut lime leaves: Add the baby corn, minced makrut lime leaves, Thai yellow curry paste and turmeric powder. Mix until everything is combined well and the curry paste has broken down.
- Stir in coconut milk and seasonings: Lower the heat and slowly pour in the coconut milk. Add the fish sauce, brown sugar replacement and Thai chili powder. Stir to combine and let the sauce simmer for a minute or so to allow the flavors to meld.
- Add the cooked pasta and chicken: Add the cooked pasta and chicken and mix well to combine until everything is evenly coated in the sauce. If the sauce thickens too much, add 1-2 TBSP reserved pasta water to thin it and mix to combine.
- Stir in lime juice: Stir in the fresh lime juice and switch off the heat.
- To Serve: Divide evenly onto plates and garnish with chopped basil. Serve immediately.
Notes
- Fresh Red & Green Chilies. Since Thai yellow curry is quite mild, I’ve used plenty of Thai Bird’s Eye chilies and Prik Kee Nu Green Chilies which are both quite spicy. Use any type of hot red and green chili peppers that are easily available to you. Prik Kee Nu chilies are tiny Thai chilies that are fiery hot. They can be found in Thai grocery stores and in some Asian supermarkets. Feel free to leave them out as they might be difficult to find outside of Asia. Adjust the quantity of both red and green chilies to suit your heat level preference or omit completely.
- Makrut Lime Leaves. This Thai herb is also known as kaffir lime leaves and has a citrusy aroma. It adds a sweet lime-like scent and flavor to Thai food. Find it in a Thai grocery store, or substitute with the ground dried version or whole dried makrut lime leaves. The latter two can be found in most well-stocked mainstream supermarkets.
- Thai Yellow Curry Paste. I use Mae Ploy Thai yellow curry paste in my home because I find the flavors to be more authentic. Other great brands I recommend are Maesri and Nam Jai. If you prefer a milder curry paste, De Siam and Thai Kitchen are both flavorful and good quality options. You can find yellow curry paste in large mainstream supermarkets, Thai and Asian grocery stores and online.
- Brown Sugar Replacement. I used Swerve Brown Sugar (made from erythritol and allulose) to balance out the savory and spicy flavors in this chicken curry pasta dish. Feel free to use light brown sugar, coconut sugar, maple syrup, honey or any other sweetener of your choice.
- Storing and reheating leftovers. Store any leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. I recommend garnishing with basil just before eating. Reheating basil in the microwave can cause it to become black and bitter when it is used as a topping.
- How to make this milder. Use fewer hot red chili peppers and prik kee nu green chilies. Or omit them both completely. Thai yellow curry paste is milder than other Thai curry pastes but if you are very sensitive to spice or introducing curry flavors to children, omit the Thai chili powder (or crushed red pepper flakes) too.
- See the ‘Variations’ section in the post above to make this recipe for specific dietary needs or if you’d like to customize it with other veggies or proteins, use curry powder instead, etc.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 638
- Sugar: 8g
- Sodium: 2166.3mg
- Fat: 22.3g
- Saturated Fat: 8.6g
- Unsaturated Fat: 13.7g
- Trans Fat: 0g
- Carbohydrates: 70.2g
- Fiber: 13.8g
- Protein: 43.5g
- Cholesterol: 91.3mg
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This was delicious and easy to make! I doubled the recipe and we enjoyed the leftovers for lunch the next day which tasted even better. Thank you for sharing!
Fantastic, Megan! So glad you enjoyed this recipe!