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Thai Red Curry Pasta
20 minutes and a handful of pantry items are all you need to whip up this super easy vegetarian Thai red curry pasta with vegetables.
12-18mo18-24mo3-5y2-3y
MilkWheatFish
Ingredients
- 15 oz coconut milk
- tablespoon red curry paste
- 2 tsp garlic
- 0.5 tsp ground ginger
- 1 cup canned pumpkin
- 1 cup water
- 16 oz package of broccoli
- 1 tsp fish sauce
- 8 oz pasta of choice
- lime
Steps
- Scoop the cream at the top of the can of coconut milk and add to a pot or skillet. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Bring up the heat to medium heat, then add garlic and ginger. Stir for about a minute.
- Add rest of coconut milk, broccoli, pumpkin, water/stock and bring to a boil. Reduce heat and cook about 10 minutes, stirring occasionally.
- Toss with pasta and freshly squeezed lime juice.
Nutrition
- Calories
- 324
- Protein
- 9g
- Fat
- 16g
- Carbs
- 39g
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