Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas. An authentic taste of Asia that is flavorful and very easy to prepare.
It is fantastic being able to get your hands on so many items in the grocery stores these days. Even the big food chains have organic produce and organic canned goods as well.
You can also find ethnic ingredients in their own specialty sections. Red curry paste is in the Asian section and it is right above the bamboo shoots. We are so lucky.
Watch the Recipe in Action Right Here if You’re on Desktop or a Couple of Paragraphs down if You’re on Desktop!
Thai Curry Fettuccine is super simple and wait until you taste the final sauce.
A bit spicy and a little sweet it all comes together to make one of the most flavorful and unique pasta dishes out there.
I made Easy Curry Rice for the blog a while ago and it’s completely different. The curry spice is strictly from curry powder not paste.
The Curry Rice is also a really nice side dish. This is what it looks like:
You can also freeze this dish in an airtight freezer container but I actually didn’t get to do that.
I ate it for lunch two days in a row and, believe me, I was really looking forward to those lunches.
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So, you can feed a large family or serve two and divide the leftovers for future meals.
I’m sure you’ll be as happy as I was to have a simple and delicious meal that is already done and just needs to be heated in a saucepan or microwave.
Either way it is quick!
What Kinds of Curry are There?
- Curry is a lot of things. It comes in all kinds of shapes and forms and colors.
- There are sauces as in a spicy spiced curry that mixes so well with noodles and rice. No curry included. The curry is actually the sauce.
- Curry powder is probably sitting in your cupboard right now. It’s made up of many different spices and comes to us in a little jar to help us give depth to our cooking.
- You can buy curry pastes in jars and they come as red curry paste and green curry paste. A little bit goes a long way.
- There are also small curry cubes that are used in Japanese cooking. Not so spicy but a great addition to sauces.
- For this recipe, there is both curry powder and curry paste and it is a mildly sweet creamy sauce that you’ll want to make for other recipes too.
So you can see there’s no reason to ever be confused. You are now armed with the information you need to talk ‘foodie’.
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Thai Curry Fettuccine
Ingredients
- 16 ounces fettuccini
- 1 tablespoon extra virgin olive oil
- 1/2 cup red bell pepper diced small
- 4 cloves garlic finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon sea salt
- 28 ounces coconut milk 2 cans 14 ounces each, full fat (17% to 22%) coconut milk (cream)
- 1/4 cup red curry paste
- 1/4 cup soy sauce or tamari
- 3 tablespoons brown sugar packed
- 8 ounces bamboo shoots canned sliced, drained
- 1/2 cup peas frozen
Instructions
- Cook fettuccine according to package directions - al dente
- Heat oil in large skillet and add red bell pepper. Sauté 10 minutes.
- Add garlic and cook one more minute.
- Add curry powder and salt, stir to blend.
- Add coconut milk, red curry paste, soy sauce, brown sugar to the pan. Stir and cook on medium low for 10 minutes.
- Add bamboo shoots and peas. Cook over medium heat 5 minutes and stir in the noodles. Toss well to coat the fettuccine.
- Ready to serve.
Video
Nutrition
You can add more peas and red bell pepper if you like! Make it a veggie loaded feast.
This meal pairs beautifully with a cold dry white wine such as Chardonnay or Vermentino.
Ginny McMeans says
April 2, 2019 at 8:06 amIt would be a hard ingredient to omit Kelly. It is a main ingredient for the recipe that adds a lot of taste. Ketchup has a very similar texture to chili paste but I don’t think it would taste all that good.
Kelly says
March 28, 2019 at 4:31 amCan I omit the thai chili paste? Too spicy for my palate
Ginny McMeans says
September 17, 2018 at 9:13 amHi Catherine, The olive oil and coconut cream will have the cholesterol. You can saute the veggies in water or vegetable broth to leave out the oil. The coconut cream is a major part of the sauce. You can try just plain coconut milk or almond milk but I’m not sure about the cholesterol in those.
Catherine Desira says
September 16, 2018 at 11:06 pmNice recipe.
May I know what item contain the cholesterol so that I can leave it out as I have high cholesterol?
Thanks in advance for your reply.
Kay.
Ginny McMeans says
March 31, 2018 at 11:03 amYou too Tex and thanks so much!
Tex Grouper says
March 31, 2018 at 10:53 amVery, very nice dish. Thanks for sharing. Happy Easter and Passover.
Ginny McMeans says
December 13, 2017 at 10:01 amThat makes me so happy Melissa! Ten thumbs up to you!
Melissa Deets says
December 13, 2017 at 9:57 amI made this last night and did not make any changes to the recipe. Everyone loved it!! Even my picky husband and kids!? I will definitely keep this in the dinner rotation!
Ginny McMeans says
November 2, 2017 at 9:10 amThank you so much for your kind words and your additions sound really good too. P.S. It’s one of my favorites 🙂
Emily says
November 1, 2017 at 12:14 pmJust made this last night for dinner. It was soooooo delicious!!!! I also added some diced onion with the pepper, and frozen broccoli with the peas. Yum!