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.
It 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.
Can I omit the thai chili paste? Too spicy for my palate
You too Tex and thanks so much!
Very, very nice dish. Thanks for sharing. Happy Easter and Passover.
That makes me so happy Melissa! Ten thumbs up to you!
I 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!
Thank you so much for your kind words and your additions sound really good too. P.S. It’s one of my favorites 🙂
Just 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!
Awesome mouth leaking recipe
So good that this recipe can be frozen if there’s too much. It’s always great to have supper on standby.
I don’t use nearly enough curries in my cooking — and this looks so good, I know I’m missing out. I love the coconut milk with the red curry paste! YUM!
I’d never have thought of that Ginny, but now I am really intrigued by it.
This is almost like a “fusion” dish. Love the spice profile. This would be a crowd pleaser for sure. Leftovers would be great to take to lunch the next day….as the flavours would work their way through even better.
Using fettuccine is a super clever take on a traditional curry noodle bowl. This looks like a great weeknight dish and I love that it only takes 30 minutes!
It would say what percentage as fat not cream and it comes in a can. That would probably be between 17% and 22% fat. Some cans say milk not cream even though it is cream. It gets confusing. Just so the fat content is that high you will be sure it is cream. You can freeze it but it should be quickly heated, such as in a microwave. It could also be reheated in a skillet, but quickly, so as to not overcook the pasta.
I bought Trader Joe’s coconut milk, not their light version. It doesn’t say what percentage cream it has, so I also bought a can of their coconut cream. Should all coconut milk be about the same or should I add any cream? Also, I’m assuming I can make this whole recipe and freeze it. Is that correct? Thank you so much!
Yes, it will work Erica. After defrosting though I would quickly reheat in a pan or microwave as to not overcook it.
Do you think this would taste okay with penne pasta? I have some that I’d like to use as a freeze meal. Thanks!
That is wonderful Sara. I am so glad you like it. I do like spicy so I’m not surprised you need to tone it down 🙂 Thanks for your kind words.
I made a half batch for our lunch today. It was so soooo good! Next time I’ll have to tone down the heat. it was just a bit too spicy for me but still delicious. Thanks for the recipe!
Sorry Carol it was a typo. Thanks for catching it. I meant to say soy sauce OR tamari (not tahini). I must have wrote that up on a Monday 🙂
My poor brain. 🙂 Yes, I fixed it Gayle. Thank you.
That is soy sauce or tamari. Tamari is a Japanese soy sauce that can also be found gluten free. Thanks for the heads up. I fixed it 🙂
This looks great! I can’t wait to give it a try. However the recipe calls for soy sauce tahini, but the instructions just say soy sauce. Is it suppose to be soy sauce OR Tamari?
Hi – what is soy sauce tahini?
Looks great! Love curry & fettuccini! I am not familiar with soy sauce tahini, is this a specialty item? Or did should I use 1/4 cup of each?
That is so kind of you to say Analida. I am so glad you found this recipe.
I love Thai food, and most definitely I love curry and so does my family. I will certainly be making this. Your photography is very beautiful also.