This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
Thai-inspired Red Curry Pasta is a delicious vegan, dairy-free, 30-minute meal that's perfect for Meatless Mondays – and every other day of the week!
The start of a new year is always a great time to do a health reset. While I've been dairy-free for several years now, I do still eat meat. However, I've developed a love for plant-based recipes while creating more dairy-free recipes over the years. And with so many plant-based product options these days, it's easier than ever to create delicious, inventive, satisfying dishes that are both dairy-free and vegan.
I've got a lot of new plant-based recipes to share with you this year. And I have to say, this vegan pasta dish is one of my favorite new recipes. So I'm excited to kick off the new year by sharing this one with you first!
Thai-inspired Vegan Red Curry Pasta
Pasta is one of the ultimate comfort foods. It's also one of my Go To ingredients when I want to create delicious food, fast. In developing more dairy-free and vegan recipes, I've been experimenting with various plant-based products and substitutions.
The flavors of this red curry noodle recipe are inspired by classic Thai flavors: coconut, cilantro, ginger, peanuts, and a red curry paste.
I'm not gonna lie: the first time I made this recipe, I ate it for lunch, dinner, breakfast (put an egg on top of anything and it's officially a breakfast food, right?), and then lunch again. It's SO good, I find it deliciously addictive! And, if you're a meat eater like me and my family are, you won't miss the meat at all.
Ingredients for Thai-inspired Red Curry Vegan Pasta
To make this oh so yummy Thai-inspired vegan pasta recipe, you just need about 10 ingredients, including a few pantry staples.
- Vegan meat crumbles - I use Beyond Meat Beyond Beef Crumbles that I bought at Safeway which is a great place to shop for the highest quality plant-based products. You could use any plant-based meat alternative that you prefer. There are so many great ones to choose from these days!
- Red bell peppers - I love the color and softened crunch these add to this vegan pasta dish. You could also use green or orange bell peppers.
- Garlic - Because we put garlic in everything savory, yes? I use 3 cloves, but you could use more or less depending on your taste preference.
- Ginger - Ginger adds that lovely fresh zing that you taste in many Asian dishes. I use it so frequently that I usually buy ginger in bulk, but you can always just snap off a little arm of ginger from the big ginger root available at your local Safeway.
- Red Curry Paste - You can find small 4-ounce jars of Thai Kitchen brand red curry paste in the Asian food section of Safeway and other Albertsons stores. If you've never had red curry paste before, it's a flavorful vegan paste usually made of red chili peppers, garlic, sea salt, lemongrass, shallot, coriander root, and kaffir lime peel. I wouldn't say it's very spicy, but if you are sensitive to spice, then you might want to start out by only using half of the amount in the recipe. Add more for more flavor and heat.
- Coconut milk - Cans of coconut milk are a pantry staple, especially if you are dairy-free like me, or if you are trying to eat more plant-powered meals. While you can use other plant-based milk alternatives like almond or soy milk, I highly recommend sticking to coconut milk in this particular recipe. The coconut flavor enhances the other Thai flavors, and it lends a silky, creaminess to the sauce that other alternatives won't.
- Noodles - I love the shape of spaghetti with this Thai-inspired red curry pasta dish. However, this would also be absolutely delicious with gluten-free alternatives such as shirataki noodles or rice noodles.
- Lime juice - Squeeze some fresh lime juice in just before plating for hit of bright fresh citrus to balance the red curry paste.
- Cilantro - Freshly chopped cilantro gives this dish a final layer of herbal flavor. You could also use parsley or Thai basil instead.
- Peanuts - A sprinkling of chopped peanuts adds a nutty crunch.
- Kosher salt and ground black pepper - Season the dish with a dash of kosher salt and pepper to taste.
I shopped at Safeway in my local area, but you can also find high-quality plant-based products at the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons. Plant-based products are delicious alternatives that are good for you, and good for the environment. From tofu to plant-based burger patties to milk alternatives, Safeway has hundreds of delicious plant-based offerings. If you ever want specific product recommendations, feel free to ask me via Instagram DM. I'm always happy to help you find the right products!
A bonus during these stay-at-home days: Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
How to Make Easy Red Curry Vegan Noodles
Start by cooking the pasta in a large stockpot. Then begin sautéing the vegan crumbles in sesame oil in a medium to large skillet. After the vegan crumbles have nearly cooked, add the red bell peppers, garlic, and ginger, and sauté together. Stir in the red curry paste, then pour in the coconut milk and stir to combine. This makes up your sauce!
ADDITIONAL FLAVOR OPTION: if you want to bump up the Thai flavors and do not follow a vegan diet, you could add a teaspoon of fish sauce at this point. Fish sauce is a common Thai ingredient and really adds lovely flavor to this dish. However, it is not vegan.
Now you'll add in the cooked pasta and lime juice, and stir to fully coat the pasta with the sauce, crumbles, and vegetables. Sprinkle chopped cilantro and peanuts, season with salt and pepper, and serve immediately.
How to Store Red Curry Noodles
This recipe makes about 6 to 8 servings. You can refrigerate leftovers in an airtight container for up to five days. You can also freeze leftovers in a freezer-safe container or gallon-size resealable freezer bags for up to three months.
What Wine to Serve With Thai Red Curry Pasta
This vibrant vegan pasta dish calls for a bright, off-dry white wine with lively acidity. I like to pair this with a Chenin Blanc, Austrian Grüner Veltliner, or a German Riesling. A touch of sweetness in off-dry styles of these wines (but not sweet wines; don't go that far) helps balance the spices in this Thai-inspired dish. Each of these wines also tend to have high acidity, which helps cut through the fat and creaminess.
More Dairy-Free Recipes to Try
Vegan Thai-Inspired Red Curry Pasta
- 2 tablespoons sesame oil
- 1 (10-ounce) package Beyond Meat Crumbles (or other vegan crumbles)
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 12 ounces spaghetti or other thin pasta
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- ½ cup crushed peanuts
- kosher salt and pepper
- Cook pasta according to package directions.
- Heat sesame oil in a medium or large skillet over medium-high heat.
- Add the vegan crumbles and stir, sautéing until almost cooked, about 3 to 4 minutes.
- Stir in the red peppers, garlic, and ginger. Sauté together with crumbles for 1 to 2 minutes, just until the vegetables are soft and fragrant.
- Stir in the red curry paste, then pour in the coconut milk and stir to combine.
- Add in the cooked pasta and lime juice, and stir to fully coat the pasta with the sauce, crumbles, and vegetables.
- Sprinkle chopped cilantro and peanuts, season with salt and pepper, and serve immediately.