This fiery pasta is full of zesty flavour.
Ingredients
Serves 3
- 250g tagliatelle
- 300–350g prawns
- 3–4 garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 1 tbsp grated ginger
- 1 lemongrass stalk, finely chopped
- 2 shallots, finely sliced
- 1 tsp curry powder
- 200ml coconut milk
- 8–10 cherry tomatoes, halved
- 1 small carrot, julienned
- 1 head bok choi, sliced (stems + leaves separated)
- 1 tbsp fish sauce
- 1 tsp sesame oil
- Juice of 1 lime
- Handful coriander, chopped
- 2 spring onions, sliced
- Basil leaves
- Olive oil
- Salt + pepper
- Toasted sesame seeds for on top
Method
- Cook tagliatelle in salted boiling water. Keep a cup of the pasta water.
- Heat sesame oil in a pan and add garlic, chilli, ginger, lemongrass, and shallots. Cook 2–3 minutes until soft.
- Add curry powder and stir for 30 seconds.
- Add prawns and bok choi stems. Cook until prawns start turning pink.
- Pour in coconut milk, add cherry tomatoes, carrot, fish sauce, and lime juice. Simmer 3–4 minutes.
- Add bok choi leaves and let them wilt into the sauce.
- Add drained tagliatelle to the pan and toss well. Add a splash of pasta water if you want the sauce looser.
- Stir through coriander and spring onion, then top with basil.
- Serve with extra lime and toasted sesame seeds and picked herbs
