Hailey's One-Pan Coconut Curry Pasta
Creamy One-Pan Shrimp Coconut Curry Pasta
A rich, aromatic one-pan pasta dish featuring succulent shrimp in a creamy coconut curry sauce with vegetables and perfectly cooked pasta.
Equipment
Ingredients
Base
olive oil (liquid)
30 ml
pasta (dry)
170 g
large shrimp (raw, peeled)
300 g
garlic (thinly sliced)
3 clove
onion (sliced)
0.5 piece
baby bella mushrooms (sliced)
3 piece
baby spinach (fresh)
60 g
low-sodium chicken broth (liquid)
400 ml
yellow curry paste (paste)
22.5 g
palm sugar (granulated)
12 g
coconut milk (liquid)
240 ml
turmeric powder (powder)
5 g
garlic powder (powder)
2.5 g
cumin powder (powder)
1.25 g
coriander powder (powder)
0.6 g
oyster sauce (liquid)
7.5 ml
black pepper (ground)
1 g
Shrimp Seasoning
paprika (powder)
1.25 g
garlic powder (powder)
1.25 g
cumin powder (powder)
0.3 g
black pepper (ground)
0.3 g
olive oil (liquid)
15 ml
salt (fine)
0.75 g
Instructions
Heat the base
Warm 2 Tbsp olive oil in a large pan over medium heat.
Cook the shrimp
Add the seasoned shrimp and cook just until opaque. Remove from the pan and set aside.
Arrange the layers
Add a little more oil if needed to prevent sticking. Place the pasta in the center of the pan, then surround it with the onion, mushrooms, garlic, and spinach.
Build the flavor
Add the yellow curry paste, sugar, turmeric, garlic powder, cumin, coriander (if using), oyster sauce, and black pepper.
Simmer the pasta
Pour in the chicken broth and coconut milk. Cover and bring to a gentle boil. Once boiling, uncover and stir occasionally to prevent sticking.
Finish
Cook for 8-10 minutes, until the pasta is al dente and the sauce thickens. Return the shrimp to the pan and add more spinach if needed. Stir until just wilted and adjust salt and pepper to taste.
Serve hot
Finish with chili flakes. Serve immediately and enjoy!
Original recipe
Storage
Best enjoyed fresh. Reheating may make pasta slightly softer. Store in airtight container.
Notes
• For a creamier, milder curry, add a splash of extra coconut milk and slightly reduce the curry paste.
• Adjust spice level by varying the amount of curry paste used.
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