Thai Prawn Pasta

Rob Foote

"A zesty pasta that grasps, and defies Italian tradition. Every one is getting on the Thai food wagon, so why don't you?"
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30 servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. In a large saute pan:
  2. Sweat shallot 4-5 minutes on medium heat or until carmelized.
  3. Add ginger, garlic and seasoning, saute until sugars release from aromatics.
  4. Add prawns, green onion, carrot and cilantro, saute until shrimp are cooked through, about 1 minute per side.
  5. deglaze saute pan with wine and add coconut milk and cream.
  6. bring to a slow boil.
  7. Add curry and simmer until thick.
  8. Add noodles, toss to coat and heat noodles through.
  9. Fold onto 2 plates, splitting prawns equally.
  10. Garnish by topping pasta mound with pepper trio, carrots and green onions. Distribute left over carrots and green onions around rim of plate.
  11. Serve hot and enjoy.


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