Vegan Red Curry Pasta

This quick and easy vegan red curry pasta is going to make your tastebuds rejoice! Al dente spaghetti is topped with a Thai red curry sauce infused with tender veggies and seasonings. Serve it for a breezy weeknight meal, then save leftovers for lunches all week long!

What is red curry pasta?

Vegan red curry pasta fuses the vibrant flavors of Thai cuisine with tender Italian spaghetti. Red curry paste, coconut milk, and spices, like garlic and ginger, are combined with bright vegetables in one flavor-packed sauce.

It’s spicy, creamy, slightly sweet, and tangy. Serve it as a quick lunch or dinner, or prepare it for an elegant main on a date night or special occasion. There are so many creative ways to make it your own!

Is red curry pasta vegan?

This recipe for red curry pasta is vegan-friendly since it contains coconut milk and vegan butter. However, some recipes are made with butter, cream, cheese, eggs, and various types of meat.

You will also need to double-check your curry paste to make sure it doesn't contain shrimp paste. Aroy-D, Mae Ploy, Maesri, and Thai Kitchen all make vegetarian-friendly options. 

Ingredients & Substitutions

• Spaghetti: Use a good-quality spaghetti brand like Rummo, Voiello, or Garofalo. They will provide the best flavor and texture. If you don’t have spaghetti, try angel hair pasta or even Instant Pot basmati rice.
• Coconut milk: Full-fat coconut milk creates a lusciously smooth sauce consistency. You can technically use lite coconut milk, but it will be much thinner and not as flavorful.
• Red curry paste: Store-bought or homemade red curry paste both work. If you opt for store-bought, double-check the ingredient list for shrimp paste.
• Garlic, ginger: Impart intensely savory, spicy, and subtly sweet notes. Use freshly minced or grated garlic and ginger. I don’t recommend powdered garlic or ginger here. 
• Soy sauce: Provides umami-rich flavors. I suggest low-sodium soy sauce to prevent an overly salty result. You can also use tamari, liquid aminos, or coconut aminos.
• Rice vinegar: Adds a tangy-yet-sweet element. If you don’t have rice vinegar, try mirin or white wine vinegar with a pinch of cane sugar or extra maple syrup.
• Maple syrup: The sweetness of maple syrup balances the tang and savory flavors of the other ingredients. Feel free to use agave or coconut nectar instead of maple syrup.
• Vegan butter: Imparts a rich taste and velvety texture. For a lighter option, use a neutral vegetable oil like olive or avocado.
• Cumin: Adds an earthy, warm, and slightly citrusy flavor that pairs well with the curry paste. You can also try other spices like coriander or turmeric.
• Salt: Start slowly with the salt because there is already soy sauce added to the dish.
• Vegetables: For this vegan red curry pasta, I use a combination of onions, carrots, and yellow bell pepper. You can mix and match vegetables to suit your liking!
• Herbs: The combination of basil leaves and cilantro adds a pop of color and a bright flavor. Use Thai basil for the best results.
• Garnishes: I like to add a sprinkle of red pepper flakes and sliced scallions as a garnish. If you are sensitive to spice, omit the red pepper flakes.

Instructions

• Step 1: Cook the spaghetti according to the package instructions. Start testing it a few minutes before the package indicates. It should be al dente (tender with a slight chew). Drain and set the pasta aside.

• Step 2: In the meantime, thinly slice the vegetables that you will be using. Melt the butter in a medium-sized wok or heavy-bottomed pan.

• Step 3: Add the diced onions, garlic, ginger, and curry paste. Cook them for about a minute until they are turning fragrant. Keep an eye on them so they don’t burn!

• Step 4: Once the onions are fragrant, pour in the coconut milk, soy sauce, maple syrup, rice vinegar, salt, and cumin. Continue cooking the mixture until everything is smooth and combined well. Then add the carrots and bell peppers. Let the sauce cook over medium-low heat until the veggies are just tender. You still want them to have a slight crisp!

• Step 5: Lastly, stir in the cilantro and basil leaves and toss the sauce and spaghetti together. Garnish your vegan red curry pasta with sliced scallions and red pepper flakes!

What to serve with curry spaghetti

This curry spaghetti makes such a flavorful lunch or dinner! To bulk it up, try serving it alongside some side dishes like these: 

• Semolina bread
• Turkish pide
• Harvest salad
• Turkish flatbread

Storage & Reheating

If you have any leftovers, follow these storage and reheating instructions:

• Fridge: Keep the curry sauce and spaghetti in separate airtight containers for up to 3-4 days in the fridge.
• Freezer: I don’t recommend freezing this recipe together since the pasta changes in texture once thawed. However, you can freeze the sauce for up to 3 months.
• Thaw: When you’re ready for more vegan red curry pasta, thaw the sauce in the fridge overnight.
• Reheating: Reheat the sauce in a skillet over medium heat, stirring occasionally, or until it reaches your desired temperature. Add leftover spaghetti at the end, or make a fresh batch to serve with the sauce.

Variations

• Veggies: Use different vegetable combinations with broccoli, cauliflower, snow peas, baby corn, squash, sweet potatoes, or bok choy.
• Protein: Add a protein source like tofu, tempeh, or chickpeas.
• Noodles: Swap out the spaghetti for rice noodles, soba noodles, or glass noodles.

Top tips

• Al dente: Make sure you cook your pasta to al dente for the best textures when eating. 
• Full-fat: For the best consistency, it’s important to use full-fat coconut milk.
• Don’t overcook: Cook the vegetables until they’re just tender. Cooking them longer will result in a mushy and unpleasant consistency.

FAQ

Similar Recipes

If you enjoyed this curry spaghetti recipe, be sure to check out some more of my favorite pasta dishes like these:

• Lemon Orzo Salad: simple orzo salad made with Mediterranean flavors.
• Mushroom Couscous: A hearty and umami-rich dish ready in less than 20 minutes.
• Linguine Pasta: A quick Italian dish served with garlic herb sauce.
• Vegan Baked Pasta: The vegan version of the infamous TikTok recipe.