500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon
The Good Bit
- Cover the prawns in the curry paste and leave to marinate over night in a bowl.
- Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
- Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
