Angel-hair Pasta with Thai Spiced PrawnsFrom karlyn255 7 years ago
- 6 oz (175 g) angel-hair pasta shopping list
- 2 packs prawns shopping list
- 4 slightly rounded tablespoons Thai red curry paste shopping list
- 2 tablespoons light olive oil shopping list
- 5 cloves garlic, chopped shopping list
- 2 large tomatoes, skinned, de-seeded and chopped shopping list
- grated zest and juice 1 lime shopping list
- 7 fl oz (200 ml) dry white wine shopping list
- salt shopping list
- To garnish: shopping list
- 3 tablespoons chopped fresh coriander shopping list
- a few paper-thin slices of fresh lime, cut in half shopping list
How to make it
- Angel-hair pasta (capellini) is, as the name suggests, the very finest shreds of pasta, now available in larger supermarkets.
- Large prawns also come in packs, peeled with the tails intact: the very large varieties come in eight per pack, the smaller ones in 12 per pack.
- Either way you need one pack per person as a main course.
- A couple of hours before you intend to serve the pasta, place the Thai Red Curry Paste in a bowl, add the prawns and toss them around so that they get a good coating of sauce.
- Now cover the bowl with clingfilm and leave in the fridge for a couple of hours for the prawns to soak up the flavours.
- When you're ready to start cooking, first heat up 2 tablespoons of oil in a frying pan and gently cook the garlic for 1 or 2 minutes or until it's pale gold, then add the chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes.
- After that add the prawns and paste to the sauce and when it's bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it has reduced and thickened.
- Then put a lid on the pan and keep the sauce warm while you deal with the pasta
- For this you need to make sure that you have two serving plates warming, then bring a large saucepan of salted water up to a fast boil.
- Push the pasta down into the boiling water and immediately time it for 3 minutes only. As soon as the 3 minutes are up, spoon the pasta (using a spoon and fork, or a proper pasta server) directly on to the plates.
- Don't worry about the wetness as this will soon evaporate: if you drain this pasta in the normal way, because it's so fine it sticks together and becomes unmanageable.
- Now quickly spoon the sauce and prawns over the pasta, sprinkle on the coriander, add the lime slices and serve presto pronto!