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INGREDIENTS Serves 4
300 g ready to eat king prawns
60 g red thai curry paste
400 ml can light coconut milk
1 stalk lemon grass
4 dried kaffir lime leaves
1 tsp fish sauce
A handful of chopped fresh coriander
250 g dried wholewheat linguine
Soak the kaffir lime leaves in a little water for a few minutes. Meanwhile remove the outer layer of the lemon grass stalk. Cut off the very bottom bit and the top rough end. Chop into small pieces. Blend the lemon grass, kaffir lime leaves, curry paste and 60 g of the coconut cream from the top of the can when you open it,with a stick blender. ( If you have a can that hasn't separated just use the liquid.)
Mix this paste with the prawns and leave to marinate in the fridge for about an hour. After that time, pick out the prawns and put the remaining paste with the rest of the coconut milk and fish sauce. Simmer on a low heat for 10-15 minutes. Meanwhile ,cook the linguine according to pack instructions. Stir the prawns and coriander into the sauce, then add the linguine. Sprinkle with more fresh coriander if you want to. Serve and enjoy !
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