When the week gets busy and the last thing you want is a mountain of dishes, this one pot pasta with coconut milk curry steps in as a quiet hero. It’s the kind of meal that feels like a warm hug, creamy and spiced just right, simmering away in one pot with very little fuss. There’s this moment, somewhere between the bubbling sauce and the softening pasta, when the aroma of coconut and curry spices fills the air, making you pause and realize dinner is going to be something special.
I remember the first time I made this dish — I was halfway distracted by a phone call and almost forgot to stir the pot, but that little oversight didn’t matter. The flavors developed beautifully anyway, maybe even better because I wasn’t hovering. The tender pasta soaked up the coconut milk’s richness, while the curry paste gave it a gentle kick. The pops of green peas and the freshness from a squeeze of lime turned it from simple to something I wanted to make again the very next night.
- One pot means fewer dishes, which is a huge win on hectic nights.
- The creamy coconut milk blends with curry spices for a comforting, layered flavor — it’s simple, and that’s kind of the point.
- Vegetables cook right in the pot, making this a colorful, satisfying meal without extra prep.
- It’s quick enough to pull together on weeknights but flavorful enough to impress guests.
If you ever worry about coconut milk overpowering a dish, this recipe balances it with a hint of lime and spices that keep it lively and fresh — it’s not heavy or cloying, just creamy and cozy.
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One Pot Pasta with Coconut Milk Curry
- Total Time: 30 minutes
- Yield: 4 1x
Description
A creamy, flavorful one pot pasta dish cooked in coconut milk and curry spices for a quick and delicious meal.
Ingredients
12 ounces dried penne pasta
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (14 ounces) coconut milk
3 cups vegetable broth
1 medium red bell pepper, thinly sliced
1 medium zucchini, sliced into half-moons
1 cup frozen peas
Salt, to taste
Fresh cilantro leaves, chopped, for garnish
Juice of 1 lime
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, cook for 1 minute until fragrant.
Stir in the red curry paste, ground turmeric, ground cumin, and chili powder. Cook for 1 minute to release the spices’ aroma.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the dried penne pasta, sliced red bell pepper, and zucchini to the pot.
Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Season with salt to taste and squeeze in the juice of one lime. Stir well.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Don’t stress about fancy equipment here — any large pot with a lid will do just fine. I usually like to serve this with a simple side of toasted naan or a crisp green salad to add some crunch. Sometimes I swap out the peas for spinach or toss in some mushrooms if I have them on hand, though I haven’t tested every variation. And if you want a bit more heat, a sprinkle of chili flakes on top works wonders.
FAQ
Can I use a different pasta shape? Yes, though cooking times might vary slightly. Penne works well because it holds the sauce, but feel free to try what you have.
Is this recipe vegan? Absolutely, it’s made with coconut milk and vegetable broth, so it’s a plant-based meal.
How spicy is it? The curry paste adds a moderate warmth, but you can adjust the amount to suit your taste.
Can I make this ahead of time? You can store leftovers in the fridge for a few days, but the pasta may absorb more liquid, so loosen it with a splash of broth when reheating.
Give this one pot pasta a try when you want something comforting but not complicated. It’s a little adventure in your usual pasta routine, and I bet you’ll find yourself coming back to it again and again.