Tagliatelle with Shrimp in Thai Green Curry Sauce

It's been such a long while since the last time I made this dish that I am absolutely clueless as to where to begin writing this blog post!

What a lame line to start a blog post eh?!

Oh, bloggers, do you too have days like this?
Tell me about your secrets, what do you do to resolve such desolation!

Well, today's recipe is Tagliatelle with Shrimp in Thai Green Curry Sauce - a gorgeous fusion of Italian  food with Thai flavours!

This dish has always been a crowd pleaser!
Huh...Except when it's about the mom! She passionately hates dairy!

Even if this dish doesn't taste anything like coconut milk, at all!
Alright, alright, just a tiny little dot!?
A little one, eh!
Barely there.

So, to all those of you who think coconut milk in Thai food is unbearably painful to the palate, you just found the Thai dish of your life!!
Because this dish will leave you wanting more!

Trust me!

Tagliatelle with Shrimp in Thai Green Curry Sauce
- A Tsunami of Flavours in the Mouth!
Read Ahead!


  • Measuring Cups/Spoons
  • Kitchen Scale
  • Wok

  • 150g of Tagliatelle
  • 175g of Shrimp (around 30), shelled and deveined
  • 3 Tsp of Thai Green Curry Paste (See Note 1)
  • ½ Tsp of Chilli Flakes
  • 1/4 Cup of Chicken Stock
  • 2 Tsp of Light Brown Sugar
  • 2 Tsp of Fish Sauce
  • 1 Tsp of Lime Juice
  • 200ml of Coconut Milk
  • 2 Tbsp of Oil
  • 1 Red Chilli, cut crosswise
  • 3 Scallions, chopped
  • Handful of Cilantro, chopped
  • Salt and Pepper to taste

  • In a wok, heat 1 Tablespoon of Oil over medium-high heat until hot. Sauté the red chilli and the white parts of the scallions until just brown. Drain on a paper towel and set aside.
  • Combine shrimp with 2 Teaspoon of Thai green curry paste, chilli flakes and season with salt and pepper.
  • Cook in  the remaining oil until pink, about 2-3 minutes.
  • In a pot of hot salted water, cook the tagliatelle until al dente.
  • Meanwhile, in the same wok, combine the 1 Teaspoon of Thai green curry paste, the coconut milk, fish sauce, lime juice, light brown sugar and the chicken stock. Let cook on medium-low heat, stirring occasionally, for some 3-5 minutes.
  • Toss in the shrimp and let cook for another minute.
  • Drain the tagliatelle in a colander.
  • At this point, you can either throw some pasta into a bowl and top with the shrimp, but personally I prefer throwing them all into the wok! (There's never any leftover!)
  • Garnish with cilantro, the sautéed chilli and white scallions.


  1. I usually make my own Thai Green Curry Paste, but recently I found them on Sik Yuen's 'Mexican Shelf'. You can easily buy the Green, Red and Yellow curry pastes from there!
  2. If you think there will be leftovers, it would be best not to mix the sauce with the pasta, they might turn soggy and all sloppy!

1 comment

  1. Am ready to finish that whole platter rite now, tagliatelle is just inviting me.


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