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Yellow Curry Shrimp Pasta

A creamy, flavorful fusion of Thai yellow curry and Italian pasta, featuring coconut milk, shrimp, and vibrant herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Main Course
Cuisine: Fusion, Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz spaghetti
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 cup green peas
  • 0.5 cup chopped cilantro
Curry Sauce
  • 2 tbsp yellow curry paste
  • 1 tbsp grated ginger fresh
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tbsp soy sauce or fish sauce
  • 1 tsp brown sugar optional
  • 1 can coconut milk 13.5 oz
  • 0.5 cup chicken broth
  • 1 tbsp lime juice
  • 1 tsp chili flakes optional

Equipment

  • Large skillet
  • Pot for pasta
  • Tongs
  • Knife and cutting board

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Season shrimp with salt and pepper, then sauté in olive oil until pink and cooked through. Remove and set aside.
  3. In the same pan, cook garlic, ginger, and onion until fragrant.
  4. Add curry paste and stir for 1 minute to release aroma.
  5. Stir in coconut milk, soy sauce, broth, sugar, and lime juice. Simmer for 5 minutes.
  6. Add cooked pasta and peas. Toss to coat evenly, adjusting with pasta water if needed.
  7. Return shrimp to the skillet and toss until everything is heated through.
  8. Garnish with cilantro and serve hot.

Notes

Add extra curry paste for a spicier kick.