Spicy Coconut Curry Pasta

Spicy Coconut Curry Pasta

Amie Valpone


  • 1 Pound  gluten-free pasta
  • 1 Teaspoon  extra-virgin olive oil
  •   One 15-ounce can coconut milk
  • 1 Teaspoon  curry powder
  • large orange bell pepper, diced
  • 1 Pound  red grapes
  • scallions, sliced thinly
  • 1 Tablespoon  unsweetened coconut flakes
  • 1 Teaspoon  crushed red pepper flakes
  • 1/4 Teaspoon  sea salt
  • 1/4 Teaspoon  freshly ground pepper
  • 1 Teaspoon  lemon zest, plus more for garnish

This one's got an extra kick to it. I used coconut milk and curry powder for a dairy-free creamy sauce that coats the pasta and then I spiced it on up with a lil' crushed red pepper, sweetened it with grapes and coconut flakes, and topped it off with a bright orange bell pepper.

See all curry recipes.


Bring a large pot of water to a boil over high heat and cook the pasta according to the package directions. Drain and set aside.

Meanwhile, combine the olive oil, coconut milk, and curry powder in a large pan over medium-low heat. Cook for 10 minutes, stirring often. Add the cooked pasta and cook for 2 more minutes.

Remove from the heat and transfer to a large serving bowl. Add the remaining ingredients and gently toss to combine. Serve warm. Garnish with additional lemon zest.

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