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Thai Coconut Curry Chicken Pasta

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This Thai Coconut Curry Chicken Pasta is where bold Southeast Asian flavors meet creamy pasta comfort. Think tender chicken, fragrant red curry, rich coconut milk, and a splash of lime—tossed with slurp-worthy noodles like linguine or udon. It’s spicy, creamy, and totally unforgettable.

Ingredients

Scale

12 oz linguine or udon noodles

1 tbsp coconut oil or olive oil

1 lb chicken breast or thighs, thinly sliced

2 garlic cloves, minced

1 tbsp fresh ginger, grated

2–3 tbsp Thai red curry paste (adjust to taste)

1 can (14 oz) full-fat coconut milk

1 tbsp soy sauce or tamari

1 tbsp brown sugar or honey

Juice of 1 lime

1/4 cup fresh basil, chopped (Thai basil if available)

Optional: red chili flakes or sliced chili for heat

Instructions

Cook noodles according to package instructions. Drain and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt, and cook until golden and cooked through. Remove and set aside.

In the same pan, sauté garlic and ginger until fragrant. Stir in red curry paste and cook for 1 minute.

Pour in coconut milk, soy sauce, and brown sugar. Simmer for 5 minutes to thicken slightly.

Add chicken back to the skillet along with noodles. Toss to coat evenly.

Stir in lime juice and fresh basil. Serve hot with optional toppings.

Nutrition

Find it online: https://thecomfortspoon.com/thai-coconut-curry-chicken-pasta/