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Thai Red Curry Prawn Pasta

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This might seem a recipe that takes ages, but the fridge does most of the work ;)

Serves 4


500g Large raw prawns, peeled and de-veined

1 Teaspoon Thai red curry paste

2 Teaspoons fresh coriander (cilantro) chopped

1 Tablespoon olive oil

4 Cloves garlic, finely chopped

2 Large tomatoes, skinned, deseeded and chopped

180ml White wine

The zest and juice of one lime, plus a few lime wedges to serve (optional)

180g Spaghetini or Linguini*

Sea salt and freshly ground black pepper


Mix the prawns with the curry paste until well coated, then cover and chill in fridge for at least 2 hours. Six to eight is better, though.

Heat the olive oil in a non stick frying pan (wok is better) over a medium heat, and add the garlic and cook for about 1-2 minutes until it starts to turn golden.

Then add the tomatoes, wine and lime juice/zest. Bring to the boil, reduce heat and simmer for about 8 minutes, until the sauce reduces and thickens.

Add the prawns and cook, stirring for 3-4 minutes, or until they are pink and firm

Season to taste and stir in the coriander (cilantro)

While this has been going on (at about halfway through the 8 minute sauce thickening stage) cook the pasta in boiling, salted water for about 8 minutes, or until al dente.

¹ When the pasta and the prawns are done add the drained pasta to the prawns and toss to coat.

Serve with lime wedges (optional)

*The long stranded types....Google them if not sure

¹Any Italian cook/chef will tell you......ALWAYS pasta to sauce, not the other way round (a big lump of sauce on the top of a serving of pasta)


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