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.
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. There are a few ways to ‘get your curry on’ but Thai Curry Fettuccine is the sauce kind and a very filling main dish.
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.
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.
Thai Curry Fettuccine
Thai Curry Fettuccine has a curry based sauce highlighted with bamboo shoots and peas.
Ingredients
- 16 ounces fettuccini
- 1 tablespoon extra virgin olive oil
- 1 red bell pepper small, diced
- 4 cloves garlic finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon salt 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.
Ready to serve.
Recipe Notes
Sara says
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!
Ginny McMeans says
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.
Erica says
Do you think this would taste okay with penne pasta? I have some that I’d like to use as a freeze meal. Thanks!
Ginny McMeans says
Yes, it will work Erica. After defrosting though I would quickly reheat in a pan or microwave as to not overcook it.
Denise Humphrey says
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!
Ginny McMeans says
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.