GINGER PRAWN PASTA

Prepared IN

60 minutes

COOKING TIME

20 minutes

Planning TIME

10 minutes, in addition to 30 minutes marinating

SERVES

4

Fixings

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

Technique

1

Spot the prawns and ginger in a bowl. Cover and marinate for 30 minutes.

2

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.

3

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.

4

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.

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