Description
A vibrant and flavorful pasta dish combining prawns, coconut milk, and aromatic spices for a tropical experience.
Ingredients
- 250 g linguine or spaghetti
- 1 tbsp olive oil
- 1 tbsp butter (optional for extra richness)
- 4 cloves garlic, minced
- 1 small red chili, finely sliced (optional for heat)
- 1 tsp grated ginger
- 300 g raw prawns, peeled and deveined
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 can (400 ml) full-fat coconut milk
- 1 tbsp fish sauce or soy sauce
- Juice of half a lime
- Salt and pepper to taste
- Fresh coriander and lime wedges for garnish
Instructions
- Start by cooking the linguine or spaghetti according to the package instructions in a pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the butter, if using, until melted.
- Toss in the minced garlic, sliced chili, and grated ginger. Sauté for 1-2 minutes until fragrant.
- Add the prawns to the skillet and cook for 3-4 minutes, turning them until they’re pink and just cooked through.
- Sprinkle the curry powder and turmeric over the prawns. Stir to coat them evenly in the spices.
- Pour in the can of coconut milk and stir until everything is combined. Add the fish sauce or soy sauce and the lime juice, mixing well.
- Allow the mixture to simmer for a few minutes, letting the sauce thicken slightly.
- Add the cooked linguine to the skillet and gently toss everything together, ensuring the pasta absorbs the sauce.
- Season with salt and pepper to taste. Garnish with fresh coriander and lime wedges.
Notes
For extra spice, consider adding chili flakes. Customize with vegetables if desired.