Thai Red Curry Pasta with Sweet Chili Shrimp

This Thai red curry pasta with sweet chili shrimp is all about delivering restaurant-quality flavor in under minutes. It's the perfect recipe for busy weeknights when you want something exciting and satisfying without spending hours in the kitchen.

Watch how to make this

Ingredients

• Shrimp: Shrimp is the primary protein in this dish. It cooks quickly and absorbs the flavors of the sweet chili sauce, adding a sweet and savory element to the dish. Use peeled deveined shrimp to make it easier to eat with the pasta.
• Sweet chili sauce: This sauce provides a combination of sweetness and mild heat. It glazes the shrimp, creating a sticky, flavorful coating.
• Red curry paste: a fundamental ingredient that forms the base of the Thai red curry sauce. It delivers complex flavors with a blend of spices like chili peppers, lemongrass, galangal, and more, contributing to the overall heat and aromatic depth of the dish.
• Coconut milk: Adds creaminess and richness to the curry sauce, balancing the spiciness of the red curry paste.
• Fish sauce: Provides a salty, umami-rich flavor that is a signature element of Thai cuisine.
• Fried shallots: Used as a garnish, they add a satisfying crunch to the dish.

Substitutions and variations

• Vegetarian: Omit the shrimp and substitute it with tofu. You can also add extra vegetables such as mushrooms, bell peppers, and spinach.
• Gluten-free: Use your favorite gluten-free pasta and substitute soy sauce with gluten-free tamari. Also ensure that the red curry paste and fish sauce are also gluten-free.

Step-by-step instructions

Step 1: Cook shrimp

Alright, let's dive into this flavor-packed Thai red curry pasta with sweet chili shrimp! First up, we're tackling those shrimp.

Here's a pro tip: pat those little guys dry with paper towels before cooking. Why? Because dry shrimp = better sear = more flavor. Trust me, it's worth the extra minute, especially if you're using frozen shrimp that has been thawed.

Heat oil in a large pan, toss in your now-dry shrimp and let them sizzle until one side turns pink. Flip 'em over, then shower them with sweet chili sauce, soy sauce, and a sprinkle of garlic and ginger powder. We're adding the seasonings before the shrimp is fully cooked to avoid overcooking them.

Let it all simmer for a hot minute until the shrimp are cooked through and coated in that sticky-sweet goodness. Set them aside and try not to eat them all while you make the pasta (I won't judge if you sneak one or two).

Step 2: Prepare sauce

Now, onto the star of the show - that irresistible Thai red curry sauce. Sauté some shallots and garlic until they're soft and fragrant, then add that flavor bomb known as red curry paste. Let it cook down a bit to really wake up those spices.

Pour the coconut milk (full-fat, please - we're not here to count calories) and let it simmer away.

Season the sauce with fish sauce and soy sauce for umami and salt, brown sugar to balance the heat, and lime juice to add acidity. You can adjust the amounts according to your preference, adding more lime for more of a tang and more fish sauce for more umami.

While that's happening, cook your pasta according to the package directions. But wait! Before you drain it, save about half a cup of that starchy pasta water. This liquid gold will help your sauce cling to every nook and cranny of the pasta, creating a silky, perfectly coated dish.

Step 3: Putting it all together

Now that all of the components are ready it's time to bring it all together. Toss your cooked pasta into the curry sauce along with that reserved pasta water. Let it all mingle and get cozy for a minute or two.

Now, here's where the magic happens - divide that saucy pasta into bowls, top with your sweet chili shrimp, and sprinkle with crispy fried shallots, cilantro, and scallions. I used storebought fried shallots but feel free to make your own!

Squeeze some fresh lime over the top for that perfect zing of acidity - the lime is an absolute must, trust me.

And there you have it - a restaurant-worthy dish that'll make your taste buds do a happy dance, all in about 30 minutes. Who said weeknight dinners had to be boring?

For another fantastic dish utilizing red curry paste, check out this red curry seafood risotto and Thai crab stuffed shrimp!

Make-ahead and storage tips

• Make-ahead: You can make the sauce ahead of time and reheat it gently before serving. You can also cook the pasta ahead of time, drain and rinse in cold water, and toss with oil to prevent the noodles from sticking. It's best to cook the shrimp just before serving.
• Store: Leftovers will last for 3-4 days in the refrigerator in an airtight container.

Frequently asked questions

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Recipe

Print Recipe

Thai Red Curry Pasta with Sweet Chili Shrimp

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: pasta, shrimp

Servings: 4

Author: Christine Ma

Ingredients

Sweet chili shrimp

• 1 tablespoon olive oil
• 1 pound shrimp peeled and deveined
• 3 tablespoons sweet chili sauce
• 2 tablespoons soy sauce
• ½ teaspoon garlic powder
• ½ teaspoons ginger powder

Thai red curry pasta

• 2 tablespoons olive oil
• 2 shallots thinly sliced
• 5 garlic cloves thinly sliced
• 3 tablespoons red curry paste
• 14 ounces coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 ½ teaspoons brown sugar
• 1 tablespoon lime juice plus extra for serving
• 12 ounces penne
• ¼ cup fried crispy shallots
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped scallions

Instructions

• Prepare shrimp. Heat 1 tablespoon oil in a large saute pan over high heat. Add shrimp and cook until one side of the shrimp turns pink. Flip shrimp over and add sweet chili sauce, soy sauce, ginger powder, and garlic powder, stirring to coat. Simmer for 1 minute or until shrimp are cooked. Set aside and keep warm.
• Heat 2 tablespoons oil in a large saute pan over medium heat. Add shallots and garlic and saute until softened, about 4-5 minutes. Add red curry paste and cook until paste softens, stirring frequently. Add coconut milk and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
• Season sauce with fish sauce, soy sauce, brown sugar, and lime juice, stirring to combine.
• Meanwhile, cook pasta according to directions on package. Drain pasta, reserving ½ cup of the pasta water.
• Add cooked penne to red curry sauce along with reserved ½ cup pasta water. Bring to a simmer and cook for 1 minute or until pasta is well coated in sauce. Adjust seasoning with salt and pepper.
• Portion pasta into bowls and garnish with crispy shallots, cilantro, and scallions. Serve with lime wedges on the side.

Notes

I used Mae Ploy Red Curry Paste which has a moderate spicy level. If you prefer a milder pasta, reduce the amount of red curry paste.