Thai Red Curry Chicken Pasta

this recipe

Love the flavors in this curry pasta? You may also enjoy this Creamy Chicken Curry Pasta with Thai Yellow Curry Paste and Thai Green Curry Chicken Tortellini.

About This Recipe

If you love the flavors of Thai red curry and easy weeknight pasta dinners, you’re going to love this Thai Red Curry Chicken Pasta! It’s spicy, full of aromatic red curry flavors and super easy to make!

This easy curry pasta dish is made with mostly pantry staple ingredients and comes together in just 35 minutes! The red curry paste makes it incredibly flavorful with aromatics like lemongrass, galangal and red chili pepper.

In lieu of coconut milk for this healthier comfort food fusion dish, I’ve made my signature lightened up cream sauce with olive oil, flour, and milk and thickened it with savory and nutty Parmigiano Reggiano cheese!

This beautifully spiced, savory and bold flavored Thai red curry creamy pasta is also full of tender savory chicken pieces, veggies, aromatics and fragrant Thai sweet basil!

I think you and your family are going to love this Thai-Italian fusion curry pasta dish!

If you love curry pasta, try my Creamy Chicken Curry Pasta with Thai yellow curry pasta and coconut milk, Thai Green Curry Chicken Tortellini with a green curry coconut milk sauce, or this Thai Yellow Curry Tortellini Soup.

Ingredient Notes and Substitutes

• Marinated Chicken: I used sliced boneless and skinless chicken breasts and seasoned it with white pepper, salt, Thai light soy sauce and fish sauce. You’re welcome to use boneless skinless chicken thighs if preferred. Thai light soy sauce is less salty than Chinese and Japanese soy sauce. Use any low sodium light soy sauce if you don’t have it on hand.
• Whole Grain Penne Pasta: I prefer using wholegrain (wholewheat) pasta since it has more protein and fiber than regular pasta. Use regular pasta if preferred or gluten-free pasta if needed.
• Veggies: I kept it simple and used red onion, red bell pepper and baby corn. See the ‘Variations’ section below for more/other veggies you can use.
• Aromatics: Garlic and fresh red chilies (optional). Since I love my food spicy, I add Thai Bird’s Eye chilies even though red curry paste is considered medium-hot in terms of spice level. Use any type of hot red chili peppers that are easily available to you. Omit or adjust the quantity you use to suit your heat level preference or if dining with children.
• Makrut Lime Leaves: Also known as kaffir lime leaves, this Thai herb 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 Red Curry Paste: I use Mae Ploy Thai red 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 red curry paste in large mainstream supermarkets, Thai and Asian grocery stores and online.
• Cream sauce ingredients: Instead of heavy cream, we’ll use olive oil (or use unsalted butter, vegetable or canola oil), all-purpose flour and whole milk to make our lighter homemade creamy sauce.
• Fish Sauce: Adds savory umami flavors. Substitute with light soy sauce.
• White Sugar: A small pinch to balance out the savory and spicy flavors in this red chicken curry pasta. You can use a sugar substitute like I did (Lakanto Monkfruit Classic Sweetener). Or use regular white sugar, coconut sugar, maple syrup, honey or any other sweetener of choice.
• Thai Chili Powder (optional): Made from crushed dried chilies and 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.
• Thai Sweet Basil Leaves: Known as ‘horapa’ in Thai, this fragrant Thai basil is used in Thai dishes like Thai green chicken curry, lightened up Thai green shrimp curry, red curry fried rice and panang chicken curry. It has a distinct anise-like flavor and infuses any dish with a fragrant herbal aroma. Find it at a Thai grocery story or Asian supermarket. Substitute with regular fresh basil if unavailable.
• Fresh Coriander (cilantro): For garnish. Alternatively, use chopped green onions (spring onion/scallions) or fresh parsley.

Full ingredient list and amounts are in the recipe card below.

How to Make Red Curry Chicken Pasta

Below is a step-by-step overview on how to make this recipe. Scroll down to get to the recipe card below with the full recipe and detailed instructions!

Storing and Reheating Leftovers

• Storing: Store any leftovers in an airtight sealed container in the fridge for 3-4 days.

• Reheating: Reheat on high in the microwave for 2 minutes, stirring halfway through, until hot throughout.

Variations

Flavor and Preference Customizations

• Switch up the protein. Shrimp/prawns, cubed air fryer salmon or pan-fried salmon, sliced pork tenderloin (fillet) or beef skirt or flank steak would work well in the creamy red curry pasta sauce.
• Add more/different veggies. Shallots instead of onion, sliced mushrooms, other colored bell peppers, zucchini, sugar snap peas, snow peas, green beans, baby spinach, baby kale, blanched broccoli florets or asparagus, etc. would all be delicious additions. Even bagged frozen mixed veggies or frozen green peas for convenience would work!
• Use a different Thai curry paste. Yellow curry paste for a milder flavor or green curry paste for a spicier curry pasta dish.
• Use noodles. To make a red curry noodles dish, use rice noodles, fresh or dry udon noodles, lo mein noodles, egg noodles, ramen, etc. For a low-carb option, use shirataki noodles (made from konjac flour) or zucchini noodles.
• Use a different pasta shape. Short-cut shaped pasta such as farfalle, rotini, cavatappi, ziti, rigatoni, etc. Some noodle-type pasta options are spaghetti, linguini, fettuccine and bucatini.
• Use heavy cream. A third of a cup (79ml) along with half cup of chicken broth can be used in lieu of the flour and whole milk. Alternatively, single cream or full cream evaporated milk can also be used.

Dietary Modifications

• Vegetarian. Use a can of drained chickpeas, crispy pan-fried tofu, tempeh or a plant-based meat substitute for the protein. 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, shrimp paste, or fish sauce. Mae Ploy and Thai Kitchen both make vegan curry pastes.
• Gluten-free. Use gluten-free pasta or noodles such as rice noodles or brown rice noodles, coconut aminos or a gluten-free light soy sauce.
• Dairy-free/vegan. Use a non-dairy milk of choice. Unsweetened almond milk, cashew milk or oat milk are good choices. Alternatively, use canned unsweetened coconut milk or coconut cream instead of flour and whole milk. I recommend full-fat coconut milk for the best flavor and creamy texture. If using light coconut milk, whisk in a teaspoon of corn starch to thicken it before adding to the pan.

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