Thai Green Curry Pasta

A sophisticated fusion dish that marries the aromatic complexity of authentic Thai green curry with perfectly cooked pasta, creating a creamy, spicy, ...

4 servings
Thai-Italian Fusion Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
13 views

Ingredients

🥩

1 lb

chicken thighs

boneless, skinless, cut into bite-sized pieces

🥛

2 tablespoons

unsalted butter

cold

🍎

1 can

coconut milk

full-fat, 14 oz, chilled overnight

🥩

4 small

Thai eggplant

quartered, or 1 Japanese eggplant sliced

🌶️

1/2 cup

Thai basil leaves

fresh, plus extra for garnish

🌾

12 oz

linguine pasta

or fettuccine

🌶️

2 small

red chilies

sliced diagonally

📦

1/2 cup

bamboo shoots

sliced, drained

🥩

2 tablespoons

fish sauce

🍎

2 tablespoons

lime juice

freshly squeezed

🍎

1 teaspoon

lime zest

🫒

2 tablespoons

vegetable oil

🌶️

3 tablespoons

Thai green curry paste

high-quality brand preferred

📦

1 tablespoon

palm sugar

or brown sugar

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Bring a large pot of generously salted water to a rolling boil. The water should taste like seawater - this is crucial for properly seasoned pasta that will complement the bold curry flavors.
Step 2
Remove the chilled coconut milk from refrigerator and carefully separate the thick cream that has solidified on top from the thinner liquid below. This separation is key to achieving the proper texture and oil release in your curry base.
Step 3
Heat the vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until it shimmers but doesn't smoke. Add the Thai green curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and the oils begin to separate - you'll see a slight sheen on the surface.
Step 4
Add the thick coconut cream (not the liquid yet) to the curry paste and stir vigorously for 3-4 minutes until the mixture becomes glossy and the oils fully separate, creating a rich, aromatic base that coats the back of your spoon.
Step 5
Add the chicken thighs to the pan and cook for 4-5 minutes, stirring to coat each piece with the curry mixture, until the chicken is about 80% cooked through and no longer pink on the outside.
Step 6
Pour in the remaining thin coconut milk, then add the fish sauce and palm sugar. Bring to a gentle simmer - avoid a hard boil which can cause the coconut milk to curdle and separate irreversibly.
Step 7
Add the linguine pasta to the boiling water and cook for 1-2 minutes less than the package directions indicate, as it will finish cooking in the curry sauce. Reserve 1 cup of the starchy pasta cooking water before draining.
Step 8
Add the Thai eggplant and bamboo shoots to the simmering curry and cook for 3-4 minutes until the eggplant is tender but still holds its shape, maintaining some textural contrast in the final dish.
Step 9
Drain the pasta and immediately add it to the curry along with 1/2 cup of the reserved pasta water. Toss vigorously for 2-3 minutes, allowing the pasta to absorb the curry flavors while the starch helps bind the sauce.
Step 10
Remove from heat and stir in the cold unsalted butter, lime juice, and lime zest. The butter will create a glossy, restaurant-quality finish while the citrus brightens the rich coconut base.
Step 11
Fold in the Thai basil leaves just until they wilt slightly, preserving their aromatic oils and vibrant color. Taste and adjust seasoning with additional fish sauce for saltiness or lime juice for acidity.
Step 12
Serve immediately in warmed bowls, garnished with fresh Thai basil leaves and sliced red chilies for heat and visual appeal.

✨Chef's Tips

  • ★The key to authentic Thai curry flavor lies in properly blooming the curry paste - fry it until the oils separate and create a glossy sheen. This process, called 'kroeung,' develops deep, complex flavors that can't be achieved by simply mixing the paste with coconut milk.
  • ★Always use chilled, full-fat coconut milk and separate the cream from the liquid. The thick cream helps create the proper curry base texture and prevents the sauce from becoming too thin when combined with pasta water.
  • ★Undercook your pasta by 1-2 minutes before adding to the curry - this technique, borrowed from Italian cuisine, allows the pasta to finish cooking while absorbing the curry flavors, creating better integration between the two elements.
  • ★Control the consistency with reserved pasta water rather than additional coconut milk. The starchy pasta water helps bind the sauce to the noodles while maintaining the proper curry-to-pasta ratio that won't overwhelm the dish.
  • ★Add Thai basil at the very end and avoid overcooking it - the leaves should just wilt to preserve their distinctive anise-like flavor that differentiates this dish from using regular basil, which would create an entirely different flavor profile.
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