Thai Green Curry Baked Pasta with Chicken and Vegetables

Name: Thai Green Curry Baked Pasta with Chicken and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 12 oz (340 g) penne or rigatoni pasta; 1¼ lb (565 g) boneless, skinless chicken breasts, cut into 1-inch cubes, patted dry; 3 tbsp (45 g) Thai green curry paste; 13½ fl oz (400 ml) unsweetened coconut milk (full-fat), one can; shake well before opening; 2 tbsp (30 ml) neutral oil (vegetable or canola); 2 medium (80 g) shallots, thinly sliced; 3 cloves (15 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; 2 medium (320 g) red or yellow bell peppers, cut into 1-inch pieces; 1½ medium (300 g) zucchini, cut into 1-inch pieces; 1½ cups (150 g) snap peas, halved diagonally; 1 tbsp (15 ml) fish sauce; 2 tbsp (30 ml) fresh lime juice, from about 1 lime; to taste kosher salt; to taste freshly ground black pepper; ½ cup (15 g) fresh Thai basil or sweet basil, roughly chopped; 1 small (10 g) red Thai chili or jalapeño (optional garnish), thinly sliced (optional); ½ cup (120 ml) unsalted chicken broth

From the MyKitchenBank Kitchen

A fusion dish combining fragrant Thai green curry with creamy coconut milk and tender baked pasta. Chicken and fresh vegetables are nestled in a vibrant, aromatic sauce, finished with basil and lime. This one-dish meal is comforting and boldly flavored, with a gentle heat that's not overpowering.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2½ cups each)

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Ingredients

4 servings

12 oz (340 g) penne or rigatoni pasta
1¼ lb (565 g) boneless, skinless chicken breasts, cut into 1-inch cubes, patted dry
3 tbsp (45 g) Thai green curry paste
13½ fl oz (400 ml) unsweetened coconut milk (full-fat), one can; shake well before opening
2 tbsp (30 ml) neutral oil (vegetable or canola)
2 medium (80 g) shallots, thinly sliced
3 cloves (15 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
2 medium (320 g) red or yellow bell peppers, cut into 1-inch pieces
1½ medium (300 g) zucchini, cut into 1-inch pieces
1½ cups (150 g) snap peas, halved diagonally
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) fresh lime juice, from about 1 lime
to taste kosher salt
to taste freshly ground black pepper
½ cup (15 g) fresh Thai basil or sweet basil, roughly chopped
1 small (10 g) red Thai chili or jalapeño (optional garnish), thinly sliced (optional)
½ cup (120 ml) unsalted chicken broth

Equipment (7)

Large (12-inch) skillet or sauté pan
Large pot for pasta (5–6 quart)
9×13-inch (23×33 cm) baking dish
Cutting board and sharp knife
Wooden spoon or silicone spatula
Colander
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat oven to 400°F (200°C)
Read through the recipe; timing is tight from start to finish
Cut all vegetables into bite-sized pieces before you begin cooking
Pat chicken dry with paper towels so it browns properly

1
Preheat and start waterOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Fill a large pot with 5–6 quarts of water, add a pinch of salt, and bring to a boil over high heat.
- Set a 9×13-inch baking dish nearby.
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Ready when: Water is at a rolling boil
2
Cook pasta
- Add pasta to boiling water and cook until just al dente (about 2 minutes less than package directions).
- Drain in a colander, shaking off excess water, and set aside.
- The pasta will continue to cook in the oven.
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Ready when: Pasta is tender but still offers slight resistance when bitten
Tip: Don't overcook—it will finish softening in the oven. Undercooked pasta is better than mushy pasta here.
3
Heat pan and season chicken
- Set a large 12-inch skillet over medium-high heat and add 2 tablespoons oil.
- While the oil heats (about 1 minute), pat the cubed chicken dry and season lightly with salt and pepper.
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Ready when: Oil shimmers and moves freely
Tip: Dry chicken browns better and releases less steam. Patting it well is crucial.
4
Brown chickenOven 165°F / 75°C
- Once oil is hot, add chicken in a single layer (work in batches if needed to avoid crowding).
- Let it sit undisturbed for 3 minutes until golden on the bottom, then stir and cook 2–3 more minutes until no pink remains on the outside and an instant-read thermometer reads 165°F (74°C) at the thickest point.
- Transfer to a plate.
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Ready when: Chicken is golden on the outside and registers 165°F (74°C) on an instant-read thermometer
Tip: Don't stir too early; let the first side develop color for flavor and texture.
5
Build the curry base
- In the same skillet over medium heat, add shallots and cook for 2 minutes, stirring, until they soften.
- Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the green curry paste (3 tablespoons) and stir for 1 minute to bloom the spices.
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Ready when: Curry paste is fragrant and slightly darker in color; shallots are soft
Tip: Blooming the curry paste in oil releases its flavors. Don't let it burn.
6
Add sauce ingredients
- Pour in the coconut milk (one 13.5 fl oz can, well-shaken) and chicken broth.
- Stir well to combine with the curry paste, breaking up any lumps.
- Add fish sauce and lime juice.
- Bring to a gentle simmer over medium heat.
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Ready when: Sauce bubbles gently at the edges and the coconut milk has warmed through
Tip: Shake the coconut milk can well before opening so the cream and liquid combine.
7
Cook vegetables
- Add the bell peppers, zucchini, and snap peas to the simmering sauce.
- Stir to coat, then cook uncovered for 4 minutes, stirring occasionally, until vegetables are tender-crisp but still have a slight bite.
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Ready when: Vegetables are bright in color and yield slightly to a fork but still offer resistance
Tip: Don't overcook vegetables; they'll soften more in the oven. You want some color and texture to remain.
8
Combine pasta and chicken
- Return the cooked chicken to the skillet with the curry sauce and vegetables.
- Add the cooked pasta and gently fold everything together using a wooden spoon or spatula.
- Taste and adjust seasoning with salt, pepper, or additional fish sauce if needed.
- The mixture should be cohesive but sauce-forward (not dry).
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Ready when: Pasta, chicken, and vegetables are evenly distributed and coated with sauce
Tip: Fold gently to keep pasta from breaking. If the mixture looks too dry, add a splash more broth.
9
Transfer and bakeOven 400°F / 205°C
- Pour the entire mixture into a 9×13-inch baking dish, spreading it into an even layer.
- Cover loosely with foil.
- Bake in the preheated 400°F (200°C) oven for 10 minutes to heat through and allow flavors to meld.
- The pasta should be tender and the sauce warm throughout.
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Ready when: Edges bubble gently, and a spoon inserted in the center comes out hot
Tip: Foil keeps the pasta from drying out while baking. You don't need it to brown.
10
Finish with basil and serve
- Remove the baking dish from the oven and uncover.
- Stir gently to redistribute any settled sauce.
- Scatter the fresh basil over the top and garnish with sliced red chili if using.
- Serve immediately, spooning extra sauce onto each plate.
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Tip: Add basil just before serving so it stays bright and aromatic. If using Thai basil, its licorice notes shine through more clearly.

Good to know

Tips

Fish sauce has a strong, pungent smell raw, but it mellows once cooked and adds crucial savory depth. If you skip it, add an extra ½ teaspoon of salt and a pinch of soy sauce to compensate for umami.
Coconut milk naturally separates—the thick cream rises to the top. Shake the can well, or stir vigorously to recombine before using so the sauce stays creamy and balanced.
Don't skip the step of browning chicken in batches if needed. Crowded pans steam instead of brown, and you'll lose the golden color and caramelized flavor that anchors the dish.
Taste as you go. Lime juice brightens the sauce at the end; if it tastes flat, add another squeeze. If it tastes too spicy, stir in a splash more coconut milk to mellow it.

Make ahead

Prepare and chop all vegetables and proteins up to 6 hours ahead. Keep in separate covered containers in the refrigerator. The curry sauce can be made (steps 3–6) up to 4 hours ahead, stored in an airtight container in the fridge, then gently reheated before combining with pasta and baking. Do not assemble the full dish more than 1 hour ahead of baking, as the pasta will absorb too much sauce and become mushy.

Storage & reheating

Refrigerator (up to 3 days): Store in an airtight container. Reheat gently in a covered baking dish at 350°F (175°C) for 12–15 minutes, or on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it looks too thick. Freezer (up to 2 months): Cool completely and freeze in an airtight container or freezer bag. Thaw overnight in the refrigerator, then reheat as directed above. The pasta texture will be slightly softer after freezing, but flavors remain excellent. Do not freeze longer than 2 months, as the basil and fresh ginger notes fade.

Substitutions

snap peas → green beans or broccoli florets. Both cook in about the same time and have similar crisp-tender texture. Green beans are slightly more authentic to Thai cuisine.
Thai green curry paste → red curry paste. Use the same amount. Red curry is slightly sweeter and less herbal; the dish will be milder but still delicious. Green curry is earthier and more aromatic.
boneless, skinless chicken breasts → large shrimp (1.25 lb / 565 g), peeled and deveined, or firm tofu cubes. Shrimp will cook faster (2–3 minutes total); add in step 4 and remove after they turn pink and opaque. Tofu brings a neutral flavor; press it first to release excess moisture so it doesn't dilute the sauce.
fresh Thai basil or sweet basil → fresh cilantro or a mix of both. Cilantro is more common in Thai cooking than sweet basil. Thai basil has a subtle licorice note; use it if you can find it for the most authentic flavor.