Thai Curry Penne with Ginger Tomato Chutney

Elevate your pasta night with this vibrant and flavor-packed Thai Curry Penne with Ginger Tomato Chutney! This fusion recipe combines al dente penne pasta coated in a creamy, aromatic Thai red curry sauce infused with coconut milk, soy sauce, and a touch of brown sugar for subtle sweetness. The real star is the homemade ginger tomato chutney, a tangy and slightly spicy topping made with fresh tomatoes, garlic, ginger, and a hint of chili, perfectly balancing the richness of the curry. Finished with a squeeze of lime juice and a garnish of fresh cilantro, this dish brings together bold Thai-inspired flavors with comforting pasta for a unique, restaurant-quality meal you can make in under an hour. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for adventurous foodies!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 g penne pasta
• 400 ml coconut milk
• 3 tbsp Thai red curry paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp ginger, finely grated
• 400 g tomatoes, chopped
• 1 red chili, finely chopped
• 1 onion, finely chopped
• 2 tbsp cilantro, chopped
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a medium saucepan, heat 1 tbsp of vegetable oil over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes.

Step 3

Add the ginger, garlic, and red chili to the saucepan and cook for another minute until fragrant.

Step 4

Stir in the chopped tomatoes, salt, and black pepper. Lower the heat and let the mixture simmer for 15-20 minutes, stirring occasionally, until it thickens into a chutney-like consistency. Set aside.

Step 5

In a large skillet or wok, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the Thai red curry paste and stir for 1 minute to release its aroma.

Step 6

Pour in the coconut milk, soy sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.

Step 7

Add the cooked penne pasta to the skillet, tossing it in the curry sauce until fully coated. Let it cook for 2-3 minutes to absorb the flavors.

Step 8

Remove the skillet from heat and stir in the lime juice for a fresh tangy finish.

Step 9

Serve the curry-coated penne hot, topped with a generous spoonful of the ginger tomato chutney.

Step 10

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(1442.9g)

Amount per serving	% Daily Value*
Calories	1725.1

Total Fat 35.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4738.9mg	0%
Total Carbohydrate 315.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 57.3g
Protein 49.2g	0%

Vitamin D 0IU	0%
Calcium 170.7mg	0%
Iron 14.8mg	0%
Potassium 2745.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.1%

Protein: 11.0%

Carbs: 70.8%