Thai Red Curry Seafood Pasta
A vibrant fusion of Thai flavors and Italian comfort, this Thai Red Curry Seafood Pasta combines sautéed shallots, red curry paste, peppers, tomatoes, and coconut milk into a silky, aromatic sauce. Tossed with tender pasta and a mix of shrimp, calamari, and bay scallops, then finished with fresh basil, it’s a bold, creamy, deeply satisfying dish perfect for weeknight dinners or impressing guests.
Ingredients
- 1 lb pasta of your choice cooked according to package instructions again you can use any pasta, I like angel hair as it absorbs all the flavor
- 1 lb Mixed Seafood of your choice I like to use Shrimp, Scallops, Calamari, Clams and for special occasions Lobster – for the reel I used a bag of premixed seafood from Trader Joes
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil divided
- ½ cup Shallot minced
- ½ cup yellow bell pepper sliced thin
- 4 cloves garlic minced
- ½ cup diced tomatoes
- ½ tsp red pepper flakes
- 1 cup white wine
- ¾ cup of coconut milk full fat
- fresh chiffonade of basil
Instructions
- Cook pasta according to package instructions. Set aside when done.
- Pat seafood dry with a paper towel and season with salt and pepper on all sides.
- In a large skillet over medium-high heat, add the olive oil to the pan and cook the seafood about 3 – 5 minutes. Don’t overcook. The goal is to brown on all sides without fully cooking them. Set aside.
- After the seafood are done, take the same pan off the heat for a few minutes until it has cooled slightly and reduce the heat to medium – low. Add the remaining 1 tbsp of olive oil along with the garlic, shallots and yellow pepper. Sauté for about 3 minutes and then add the Thai red curry. Cook for another minute and add the tomatoes and red pepper flakes. Cook another 2 to 3 minutes.
- Add in wine and cook for 2 – 3 minutes until it has slightly reduced. Then add the coconut milk.
- Add the cooked pasta and seafood to the pan with the sauce. Let simmer for 2 minutes to allow the flavors to combine.
- Garnish with fresh chiffonade of basil and serve immediately.
- Notes
- Do not skip patting dry the seafood and seasoning. When you remove excess moisture, it helps the seasoning stick better to the seafood, and you get a better sear in the skillet.
- Don’t swap the fresh garlic for garlic powder for this red curry shrimp and pasta. Fresh aromatics are essential for this recipe and gives you the best results.
- You can use all kinds of noodles for this red curry pasta. I love angel hair, but if you don’t feel like using pasta, you can also use rice noodles or ramen noodles.
- ENJOY!
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