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Thai curry linguine

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 3 -4
Author: Becca Heyes


  • 300 g linguine
  • 1 tbsp oil
  • 3 cloves garlic minced
  • 1 red pepper cut into strips
  • 1 medium courgette cut into thin strips
  • 2 tbsp red Thai curry paste make sure you choose a vegetarian one!
  • 200 ml coconut milk
  • 3 tbsp fresh coriander chopped
  • Black pepper


  • Boil the pasta until al dente.
  • Meanwhile, heat the oil in a large frying pan, and add the garlic, pepper and courgette. Cook over a medium-low heat for 5 minutes, until just cooked (you still want the vegetables to have a bit of bite). Add the curry paste and coconut milk, and mix until a smooth sauce is formed.
  • When the pasta is ready, drain it and add it to the sauce, along with the fresh coriander. Add some black pepper, and serve warm.