Coconut Curry Prawn Pasta
Equipment
- Large pot for boiling pasta
- Deep skillet or sauté pan for making the sauce and cooking the prawns
- Tongs for tossing the pasta
- Microplane (optional) for grating garlic or ginger
- Alternatives A wok can easily sub in for the skillet, and spaghetti or fettuccine are great stand-ins if linguine isn’t on hand—this prawn linguine recipe is adaptable!
Ingredients
- 250 g linguine or spaghetti linguine works beautifully here for a slurp-worthy bite
- 1 tbsp olive oil
- 1 tbsp butter optional, for extra richness
- 4 cloves garlic minced
- 1 small red chili finely sliced (optional, for heat)
- 1 tsp grated ginger
- 300 g raw prawns peeled and deveined (jumbo or large prawns preferred)
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 can 400ml coconut milk (full-fat for creaminess)
- 1 tbsp fish sauce or soy sauce
- Juice of half a lime
- Salt and pepper to taste
- Fresh coriander and lime wedges for garnish
Instructions
Cook the linguine
- Bring a pot of salted water to a boil and cook the pasta until just al dente. Reserve a bit of pasta water before draining.
Sauté aromatics
- In a large skillet, heat olive oil and butter over medium heat. Add garlic, ginger, and chili. Cook until fragrant, about 1 minute.
Add the prawns
- Toss in the raw prawns and sprinkle with curry powder and turmeric. Sauté until the prawns turn pink and opaque—this should only take 2-3 minutes.
Build the sauce
- Lower the heat and pour in the coconut milk. Add fish sauce and lime juice. Let it simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine pasta and sauce
- Add the drained linguine to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Season and finish
- Taste and adjust with salt, pepper, or an extra squeeze of lime. Garnish with chopped coriander and serve with lime wedges.