10 minutes, in addition to 30 minutes marinating
360 g crude ruler prawns
1 tbsp ground new ginger
1 onion, stripped and finely cut
220 g infant corn, cut into lumps
4 tsp red Thai curry glue
1 x 400ml tin coconut milk
360 g fusilli bucati
4 modest bunches new spinach
1 lime, cut into wedges
0.5 tbsp olive oil
Spot the prawns and ginger in a bowl. Cover and marinate for 30 minutes.
In a shallow griddle, heat the oil over a medium-high warmth, at that point include the onion and child corn. Fry for 5 minutes, at that point mix in the red curry glue. Keep on cooking for an additional 5 minutes, at that point include the coconut milk.
Lessen the warmth and stew tenderly for 10 minutes or until the sauce has thickened marginally. Mix in the prawns and cook for 3 minutes until pink.
Then, cook the pasta as per the pack guidelines. Channel, mix through the spinach to wither, at that point throw into the sauce. Gap between the serving bowls and trimming with a wedge of lime.
Cook’s tip: utilize helpful solidified spinach rather than new – it will even now taste similarly as great.