Creamy & Quick Thai Chicken Curry Pasta: Your New Go-To Weeknight Meal (Dairy-Free & Gluten-Free Options!)
Welcome to your new favorite weeknight dinner! This irresistible Chicken Curry Pasta recipe was born from years of enthusiastic reader requests. You asked for it, and after extensive testing, we’re thrilled to present another incredible dish featuring the sensational sauce from our wildly popular Red Thai Curry Gnocchi. This fusion masterpiece brings together the comforting familiarity of pasta with the rich, aromatic flavors of Thai curry, creating a meal that’s both exotic and delightfully easy to make. Get ready to transform your dinner routine with this soothing, spicy, and incredibly satisfying dish!
Why You Will Love This Creamy Chicken Curry Pasta Recipe
There are countless reasons to fall in love with this Thai-inspired chicken and pasta dish. From its speed to its incredible flavor profile and dietary adaptability, it’s designed to be a staple in your kitchen. Here’s why it’s destined to become a household favorite:
- THE SAUCE! A Flavor Sensation: The star of this dish is undoubtedly the amazing, intensely flavorful sauce. We’ve taken the beloved base from one of the most popular recipes on this website – our Red Thai Curry Gnocchi – and made a tiny, perfect tweak to ensure it pairs beautifully with pasta. It’s a rich, creamy coconut curry sauce that strikes the perfect balance between sweet, savory, and spicy, making every bite an unforgettable experience.
- Effortlessly Allergen-Friendly: Catering to various dietary needs has never been easier! This chicken curry pasta is naturally dairy-free and egg-free. If you opt for gluten-free pasta (which we highly recommend and used in the photos you see here) and gluten-free soy sauce or coconut aminos, you can effortlessly make this dish completely gluten-free and even soy-free. It’s comfort food designed for everyone to enjoy.
- Blazingly Fast: Less Than 30 Minutes! Life gets busy, but delicious meals don’t have to be complicated or time-consuming. This recipe is your answer to a quick and satisfying dinner. From start to finish, you can have a hearty, flavorful meal on the table in under 30 minutes, making it ideal for busy weeknights or when you need a speedy dinner solution.
- The Perfect Use for Red Thai Curry Paste: Ever wonder what to do with that jar of red Thai curry paste sitting in your pantry? THIS is the recipe! It’s an excellent way to utilize this versatile ingredient and create a dish bursting with authentic Thai flavors. Just remember to always read labels, as not all brands are dairy-free or gluten-free.
- Incredibly Easy to Make: Crafted with just a handful of simple ingredients, this chicken curry pasta comes together with minimal fuss. It’s a straightforward recipe that even novice cooks can master. Serve it as a complete meal on its own, or elevate it with a side of fresh vegetables or a crusty piece of Homemade French Bread to soak up every last drop of that amazing sauce.
Recipe Ingredients and Smart Substitution Options:
Crafting this delicious creamy chicken curry pasta requires a few key ingredients, each playing a vital role in building its incredible flavor. We’ve also included some helpful substitution tips to ensure this recipe is adaptable to your pantry and dietary preferences.
- Chicken: You’ll need about 1/2 pound of boneless, skinless chicken breast, cubed. If you prefer a richer flavor and texture, chicken thighs are an excellent alternative. For ultimate convenience, you can also substitute with 1 cup of pre-cooked chicken, such as shredded rotisserie chicken or leftover cooked chicken, making this dish even faster to prepare.
- Pasta: While penne pasta is our preferred choice for this dish due to its ability to hold the creamy sauce perfectly in its ridges, feel free to use any pasta shape you love. Fusilli, rotini, or even spaghetti would work wonderfully. To keep the dish dairy-free and easily gluten-free, simply select a high-quality gluten-free pasta option.
- Coconut Milk: Full-fat canned coconut milk is essential for achieving the luxurious, creamy texture and rich flavor of the curry sauce. Do not substitute with light coconut milk or dairy milk, as they will not yield the same creamy consistency or authentic taste.
- Red Thai Curry Paste: This is the heart of our curry flavor. We highly recommend the Thai Kitchen brand, as it’s generally reliable for flavor and often dairy-free. Be cautious with other brands, such as Trader Joe’s, as they sometimes contain dairy. Always remember to read the labels carefully to ensure it meets your dietary needs. The paste provides a complex blend of chili peppers, lemongrass, galangal, and other spices, delivering that signature Thai warmth.
- Olive Oil: Used for sautéing the garlic, onion, and chicken, olive oil provides a foundational richness and helps to build the initial layers of flavor in the dish. Any neutral cooking oil can be used if olive oil is not available.
- Cornstarch: A small amount of cornstarch is used to gently thicken the sauce, giving it a perfect consistency that clings beautifully to the pasta and chicken. All-purpose flour or arrowroot powder can be used as alternatives if needed.
- Soy Sauce: A touch of soy sauce adds depth and umami to the sauce. To make this recipe gluten-free, ensure you use a certified gluten-free soy sauce. For a soy-free option, coconut aminos are an excellent substitute that still delivers that savory depth without the soy.
- Sugar: Just a teaspoon of sugar helps to balance the flavors in the curry paste and coconut milk, creating a harmonious and well-rounded taste profile characteristic of Thai cuisine. Don’t skip it, as it subtly enhances the overall flavor without making the dish overtly sweet.
- Salt and Pepper: These essential seasonings are added to taste, allowing you to adjust the dish to your personal preference. Always taste as you go!
- Thai Basil and Scallions: These are optional but highly recommended garnishes that add a burst of freshness and aromatic complexity. Thai basil has a distinct, slightly peppery, anise-like flavor that complements the curry wonderfully. If Thai basil is unavailable, regular fresh basil can be used, or simply rely on chopped scallions for a mild oniony crunch.
Essential Equipment You’ll Need
Preparing this chicken curry pasta recipe requires only a few basic kitchen tools, making it accessible for any home cook. Here’s what you’ll need:
- Large Skillet: A spacious skillet or a deep sauté pan is perfect for cooking the chicken and assembling the flavorful curry sauce. Its wide surface allows for even cooking and easy stirring.
- Pot: You’ll need a medium to large pot to boil your pasta to al dente perfection.
- Sharp Knife or Kitchen Scissors: Essential for cubing the chicken breast and chopping the onion, garlic, and garnishes.
- Colander: For easily draining your cooked pasta before adding it to the sauce.
Instructions: How to Make Creamy Chicken Pasta Curry
Get ready to whip up this amazing creamy Thai chicken curry pasta in no time! Follow these simple steps for a truly delicious meal. For more detailed instructions, including exact measurements and preparation tips, please refer to the printable recipe card at the very end of this post.
STEP 1: Prepare and Poach the Chicken. Begin by heating a large skillet over medium-high heat with a drizzle of olive oil. Add your chopped onions and minced garlic, sautéing for about 1-2 minutes until fragrant. Then, add the cubed boneless, skinless chicken breast to the skillet and sauté for another 2-3 minutes until lightly browned on all sides. Pour in 1/2 cup of water, bring it to a gentle simmer, then cover the skillet and let the chicken poach for approximately 10 minutes, or until it is thoroughly cooked through and reaches an internal temperature of 165°F (74°C). Poaching helps keep the chicken tender and juicy while infusing it with initial flavors.
STEP 2: Cook the Pasta. While the chicken is poaching, bring a separate large pot of generously salted water to a rolling boil. Add your chosen pasta (we love penne for this dish) and cook according to the package directions until it’s al dente – firm to the bite but cooked through. Drain the pasta using a colander, but do not rinse it, as the starch on the pasta helps the sauce adhere better.
STEP 3: Craft the Creamy Curry Sauce. Once the chicken is cooked, remove the lid from the skillet. Stir in the red Thai curry paste, full-fat coconut milk, soy sauce (or coconut aminos), and sugar. Whisk these ingredients together until the curry paste is fully dissolved and the sauce is smooth and creamy. Next, add the cornstarch to the sauce and whisk vigorously until it is well blended. Continue to stir and gently heat the sauce for a couple of minutes; it will begin to thicken slightly, creating that luscious texture we’re after. Remember, it might still appear a bit thin, which is perfect for coating the pasta and ensures there’s plenty of delicious sauce to go around.
STEP 4: Combine, Garnish, and Serve. Add the cooked and drained pasta directly into the skillet with the creamy chicken curry sauce. Toss everything together thoroughly, ensuring every piece of pasta and chicken is beautifully coated in the flavorful sauce. Reduce the heat to low and let the pasta and sauce meld together for a few minutes, stirring occasionally. This allows the pasta to absorb some of the wonderful curry flavors. Season with salt and freshly ground black pepper to taste. Finally, spoon your delicious Chicken Curry Pasta into bowls, garnish generously with fresh Thai basil and chopped scallions (if using), and serve immediately. Dig in and savor this incredible fusion of flavors!
Frequently Asked Questions About Chicken Curry Pasta
Here are answers to some common questions about making this delightful Chicken Curry Pasta, helping you perfect your dish and explore variations.
Does chicken curry truly go well with pasta?
Absolutely, yes! The combination might seem unconventional at first, but the rich and aromatic Thai curry sauce is incredibly versatile and pairs beautifully with both chicken and pasta. The key is to maintain a good sauce-to-pasta ratio. If you use too much pasta or chicken, you risk diluting the glorious curry flavor. This recipe is specifically designed to ensure every forkful is perfectly coated in that amazing sauce, creating a harmonious and comforting fusion dish that will surprise and delight your taste buds.
Can I use rotisserie chicken or other pre-cooked chicken instead of raw, cubed chicken breasts?
Yes, absolutely! Using pre-cooked chicken is a fantastic shortcut that makes this recipe even faster. You can easily substitute the 1/2 pound of raw, cubed chicken breast with about 1 cup of cooked, shredded rotisserie chicken or any other leftover cooked chicken you have on hand. If using pre-cooked chicken, you won’t need to poach it. Simply add it to the skillet along with the red Thai curry paste, coconut milk, soy sauce, and sugar in Step 3, ensuring it’s heated through with the sauce.
Is it okay to use more chicken and/or more pasta than the recipe calls for?
While you can certainly adjust the quantities to your liking, we strongly recommend doubling the entire recipe if you wish to use significantly more meat or pasta. The beauty of this dish lies in its creamy, flavorful sauce, and if you increase the solids without increasing the liquid, the sauce-to-pasta ratio will be off, leading to a drier and less flavorful result. To maintain the luxurious creaminess and rich taste, always ensure there’s enough sauce to generously coat all your ingredients.
Can I use curry powder instead of red curry paste?
No, unfortunately, curry powder is not a suitable substitute for red curry paste in this recipe. Red Thai curry paste is a concentrated, moist blend of fresh ingredients like chili peppers, lemongrass, galangal, and garlic, offering a profound depth of fresh, vibrant flavor and a distinct aroma. Curry powder, on the other hand, is a dry spice blend typically containing turmeric, cumin, coriander, and other dried spices. The flavor profiles are vastly different, and substituting powder for paste would drastically change the character and authenticity of this Thai-inspired dish.
Can I make this curry pasta recipe gluten-free? What about soy-free?
Yes, it’s incredibly easy to adapt this recipe to be both gluten-free and soy-free! To make it gluten-free, simply use a certified gluten-free pasta of your choice and ensure your soy sauce is gluten-free (many brands offer this option). For a soy-free version, replace the 1 teaspoon of soy sauce with 1 teaspoon of coconut aminos, which provides a similar umami depth without the soy. Always double-check the label of your red Thai curry paste as well, as some brands may contain hidden gluten or soy ingredients.
What if I want to make this Thai curry recipe vegan?
This recipe is easily adaptable for a delicious vegan meal! Since the base sauce is already dairy-free, simply omit the chicken entirely. You can substitute it with a variety of plant-based options such as firm tofu (pressed and cubed), tempeh, or a medley of your favorite vegetables like sliced mushrooms, bell peppers, broccoli florets, or zucchini. Sauté these plant-based alternatives in Step 1 as you would the chicken, ensuring they are tender and slightly browned before proceeding with the sauce. The rich coconut curry sauce will beautifully complement any vegan protein or vegetable choice.
What can I serve with this creamy chicken curry pasta?
This creamy chicken curry pasta is a hearty meal on its own, but it also pairs wonderfully with a variety of sides to complete your dinner. Here are some suggestions:
- Spicy Cucumber, Tomato, and Water Chestnut Salad: A refreshing, crisp salad provides a lovely contrast to the rich curry.
- Homemade French Bread: Perfect for soaking up every last bit of that delectable curry sauce.
- Red Thai Roasted Cauliflower Steaks: For an extra dose of vegetables with complementary Thai flavors.
- A simple green salad with a light vinaigrette.
- Steamed or roasted green beans or asparagus.
Looking for More Delicious Pasta or Curry Recipes?
If you loved this fusion of flavors, you’ll definitely want to explore more recipes from our kitchen. We specialize in creative, comforting, and often health-conscious meals. Discover new favorites from our collection:
- Red Thai Curry Gnocchi: The original inspiration for this pasta dish!
- Red Thai Roasted Cauliflower Steaks: A fantastic plant-based side or main dish.
- Almond Butter Coconut Curry Chicken: Another creamy, flavorful curry option.
- Pan-Fried Gnocchi with Mushroom Cream Sauce: A delightful vegan pasta dish.
- Easy “Cheesy” Tomato Pasta Bowl: Simple, comforting, and dairy-free pasta goodness.
Chicken Curry Pasta
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 large pot for boiling pasta
- 1 large skillet
- 1 colandar to drain the pasta
- 1 sharp knife or kitchen scissors
Ingredients
- 1/2 pound chicken breast meat (cubed)
- 2 Tbsp olive oil
- 1/2 onion (chopped)
- 1 clove garlic (minced)
- 1/2 cup water (for poaching the chicken)
- 8 oz. penne pasta (or similar pasta)
- 2 1/2 Tbsp red thai curry paste
- 1 can coconut milk (regular, full fat) (about 13 1/2 oz; 400 ml)
- 1 tsp sugar
- 1 tsp gluten-free soy sauce
- salt and pepper to taste
- Thai basil to garnish (can use regular basil instead)
- scallions to garnish
Instructions
- Bring a pot of salted water to a boil
- While you’re waiting for the pot to boil, cut up 1/2 pound of chicken into small cubes, chop the onions and mince the 1 garlic clove. If you’ll be using scallions to garnish, chop up a 1-3 Tbsp (as you prefer) and set aside.
- Then, in a large skillet on medium-high heat saute the onions, minced garlic and chicken in 2 Tbsp olive oil for 2-3 minutes
- Add 1/2 cup of water
- Bring to a simmer (just below boiling, where you see small, gentle bubbles rising to the surface, rather than a full rolling boil); reduce the heat to a medium-low setting and cook 10 additional minutes or until the chicken is cooked through and an internal temperature of 165 degres F is reached.
- Add your pasta to your boiling water and cook as instructed on the pasta packaging
- When the chicken is cooked, add the full can of coconut milk, 2 1/2 Tbsp of curry paste, 1 tsp sugar, 1 tsp soy sauce and stir.
- Add 2 1/2 Tbsp of cornstarch and whisk to blend well (this will thicken your sauce, but it will still be a bit thin).
- Drain your pasta when it’s done.
- Add the pasta to your skillet, stir and make sure the pasta is coated. Turn the heat to low and let it sit together for a few minutes then stir and mix well again.
- Add salt and pepper to taste.
- Spoon into bowls, add fresh, chopped scallions and/or Thai basil … dig in and enjoy!
Notes
The sauce will be a little thin. That’s ok. Use a spoon and make sure you don’t miss a drop! 🙂
© Kitchen Gone Rogue. www.kitchengonerogue.com
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.