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Green Curry Pasta

Green Curry Pasta
Fushion food at its best – Green curry (chicken & prawns) with farfalle pasta

One of the reasons why I love green curry is because not only is it nice enjoyed with white rice, it is also nice with pasta as a one-dish meal. I basically boil some pasta, arrange them on a plate, and ladle green curry over the pasta. The curry as you can see is slightly more soupy than the usual green curry – the way I like it, when having it with pasta. I went to Bangkok in February this year and stuffed myself silly with the yummy and affordable Thai food there. Even though it’s been three months, I still miss Thai food a lot. This is one of the dishes which I enjoyed in Bangkok and so I tried to recreate it at home.

Green Curry Pasta

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Basic recipe for green curry from my eariler recipe

– 4 tbsp green curry paste (I use R.S.T brand I bought at Bangkok’s JatuJak Market)
– 1 stalk lemongrass, cut to 2-inch lengths, make cuts all over to release favour
– 2 kaffir lime leaves (dried or fresh)
– 300g boneless chicken fillet, cut to bite sized chunks (see cooking note 1 below)
– 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
– 500ml water
– 100ml coconut milk
– 1 sprig of curry leaves
– 5 large prawns per person (head, shell and veins removed)
– 2 to 3 servings of pasta (I am using farfalle aka bow tie pasta here, about 80g per person)

– fish sauce (I used 2 tbsp)
– more green curry paste (if needed)
– chilli powder for spicier curry (optional)

Garnishing (optional)
– coriander
– large red chilli, sliced
– basil leaves

Green Curry Chicken
Ingredients – lemongrass, curry leaves, kaffir lime leaves, green curry pasta, coconut milk, fish sauce and chilli powder

Directions for Green Curry

1. In a heated wok or pan, dry fry the green curry paste, curry leaves, kaffir lime leaves and lemongrass for one minute.
2. Add water and bring to a boil. Add chicken pieces. Lower the heat and simmer the chicken for about 10 minutes till they are cooked.
3. Add frozen vegetables and prawns, bring to a boil again and cook for 2 minutes. Lower the heat and add coconut milk and basil leaves till the leaves are wilted. Add seasonings to taste according to your preference.


1. In a large pot of water, add salt and bring water to a boil. Then cook pasta to al dente according to package instructions.
2. Drain pasta and arrange them in a deep serving plate. Ladle scoops of green curry and the ingredients over the pasta. Garnish with coriander, fresh basil and sliced chilli.

45 comments on “Green Curry Pasta”

  1. I have never had green curry…..can’t wait to try it!

  2. wowww… you are really can cook Thai Green Curry. This dish is my favorite all the time. I never try like this only ever eat with rice noodle ;-) next time I have to try like what you did. Thanks!

  3. Haven’t eat green curry for quite sometimes. Love Thai foods, and green curry is one of them. Great recipe Wiffy :up:

  4. Ah, I miss green curry and the great foods of Bangkok! Such a clever idea to use pasta in this!

  5. I would like to try green curry some time..and with pasta too!!

  6. Oh my.. This is one delicious looking dish! I like it :)

  7. Wiffy, this is delicious. I’m tempted to try this soon. BTW have you tried green curry roast chicken .. if you haven’t give it a shot. I guarantee that you won’t regret it.

    • green curry roast chicken sounds exotic and really nice! Adding it to my to-try list. Thanks for the idea! :-)

  8. You make me want to try new things.

  9. Curry with pasta? This is absolutely new to me. Hehe…

  10. I love green curry, must bookmark this. So creative and flavorful. Thanks!

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