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Thai Curry Tagliatelle

This fusion recipe came about from one of those uncommon situations where one of us fancied an italian pasta dish and the other fancied a curry. So we decided to rustle up a quick Thai Yellow curry dish, made milder and creamier (by using less curry paste and more coconut cream) and using tagliatelle instead of noodles.

The result was a surprisingly easy and delicious dish that we now eat regularly. Feel free to substitute the prawns for chicken pieces or if you take both of those out you have a simple and wonderful vegan recipe. The beauty of this dish is it takes as much time to cook as it does to prepare your tagliatelle…that is 8-10 minutes. The curry sauce will be done in around 5 minutes so you only need to allow time for any raw ingredients (prawns, fish or chicken) to cook.

To give it more of the “fusion” feel we also topped the tagliatelle with fresh chopped chives. We use Thai yellow curry but red or green Thai curry pastes will work just as well. We normally combine Thai curry with coconut cream (or milk) but you can also use double cream instead for a richer finish.

Prawn Thai curry tagliatelle Recipe

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  • 1 tsp Thai Yellow Curry Paste
  • 1 tsp garlic puree (or minced garlic cloves)
  • 1/4 tsp turmeric
  • 100ml coconut cream or thick coconut milk
  • 50ml vegetable stock
  • 1 tsp sugar
  • 1/4 lime juice
  • Raw king prawns
  • Tagliatelle
  • fresh chives for garnish
  • First de-gut the prawns
  • Marinade the prawns with the curry paste, garlic and turmeric for 5 minutes
  • Start the tagliatelle cooking in a large pan of boiling water
  • Heat a 1 tbsp oil in a large frying pan or wok
  • Add the marinated prawns and fry for 2-3 minutes until golden
  • Add the coconut milk, sugar & vegetable stock and simmer for 5 minutes.
  • By now the Tagliatelle should be cooked.  Drain and add.
  • Squeeze over the lime, taste for seasoning and serve, topped with chopped chives.

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  1. I can imagine the sweet aroma in the air while you were preparing this. Looks delicious

  2. We had some left over tagliatelli, so when we went shopping we got some prawns to try this. I made a little prawn stock from the shells and used that instead of veg stock and we did double up the quantity of yellow curry paste. But these were minor changes. What was it like? Absolutely delicious We’ll definitely be making this again and not just to finish off left over tagliatelle!!

  3. Mal Owen

    Wow..this recipe calls out for adapting to taste…. I threw in a handful of chopped red pepper, a few mushrooms, and used red curry paste…. also added some onion sauce which was leftover from Sunday roast…creamy even though I used light coconut milk and very,very tasty

  4. Debbie

    My store didn’t have tagliatelle, so I used fettuccini noodles. My store didn’t have curry paste, so I ended up going to Trader Joes for yellow curry sauce. In the end, cooked the shrimp in the yellow curry sauce. Cooked the pasta, added it to the shrimp/yellow pasta sauce, added a squeeze of fresh lime, and topped with the fresh chives. Delicious and thumbs up. Next time I’ll serve it over white rice and top with toasted coconut. Thanks for the inspiration.

  5. nicely done! And a real fusion spirited combo.

  6. Stacey Harris

    This was yum. I used Red Curry Paste since I didn’t have Yellow. I also used chicken (hubby doesn’t like prawns). Kids loved it!

    • The Mongolian Chef

      Thank you, always great to hear back from people


  1. 15 Tagliatelle Recipes - [...] Recipe and Photos credit to mongoliankitchen.com [...]

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