coconut curry linguini
One of my favourite places in the world is Thailand. I’ve traveled there twice so far in my life, and I have every intention of going back. It’s filled with so much culture, and such amazing food. In fact, one of my favourite types of food is, (yup, you guessed it) Thai food!
I was so thrilled on my last trip to Thailand to be able to partake is some cooking classes. I learned so many new skills and how to make some delicious authentic Thai dishes. The flavours of Thailand continuously inspire me to create new Thai dishes, with a twist!
This dish is called coconut curry linguini. It has the texture and creaminess of a fehttuchini Alfredo, but filled with thai ingredients like rice noodles, coconut milk, red curry paste, and lime.
This is coconut  curry linguini is one of my favourite dishes to whip up last minute when I want something that packs big flavour!
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Coconut Curry Linguini

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  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai
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Description

Coconut Curry Linguini

Ingredients

Scale
  • 1–2 tablespoons of red curry paste (depends on how spicy it is
  • 1 can of coconut milk
  • 2 tablespoons of honey (or agave)
  • 1–2 tablespoons of fish sauce (or soy sauce)
  • 1 teaspoons of paprika
  • 1 lime
  • 1/2 cup of thai basil leaves (sweet basil)
  • 7 oz. of rice noodles (about half a pack)
  • thinly sliced green onions
  • a handful of coriander, chopped

Instructions

  1. Place your rice noodles in a large bowl of hot water, (not boiling) and set aside.
  2. In a large saucepan, add your curry paste and bring to medium-low heat to toast for about 1 minute.
  3. Scape off the coconut cream and add to pan (leaving over the coconut water) and stir until combined.
  4. Next add in your honey, fish sauce, paprika, and juice of half your lime. Give it a stir, and give it a taste. If you like your sauce more sweet, add in a bit more honey, if it is not tart enough, add some more lime juice…etc.
  5. Add in your Thai basil leaves and stir, letting the leaves infuse your sauce.
  6. Drain your rice noodles. They should be softened, but not cooked.
  7. Add your rice noodles to your pan of sauce bringing the heat to medium high, stirring constantly, for about 3-5 minutes (until noodles are cooked through)
  8. The noodles will finish cooking in the sauce, and absorb the liquid from the sauce, leaving you with a rich creamy sauce over the noodles.
  9. Plate and top with chopped coriander, green onions, and more lime if desired.

Nutrition

  • Serving Size: 1/2 reicpe
  • Calories: 492
  • Sugar: 23g
  • Fat: 29g
  • Saturated Fat: 25g
  • Carbohydrates: 57g
  • Fiber: 6g
  • Protein: 5g

*If you want to make a lower-fat version of this recipe, you can use a can of light coconut milk.