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Angel-hair pasta with Thai spiced prawns
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- 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. (I don't tend to do this so far in advance.)
- 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!
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