To drink: Cederberg Bukettraube 2008, a light, off-dry wine which pairs well with the prawn, tarragon and peas, with balanced acidity to cut through the green curry paste.
Prawn, pea and green curry tagliatelle
Ingredients
- 45ml (3 tbsp) butter
- 30ml (2 tbsp) olive oil
- 200g prawns, cleaned
- 3 garlic cloves, finely chopped
- 100g peas
- salt and freshly ground black pepper, to taste
- 250ml (1 cup) fresh cream
- 45ml (3 tbsp) green curry paste
- 300g tagliatelle
- 30ml (2 tbsp) fresh chives, to serve
Instructions
1
Heat the butter and olive oil in a pan and fry the prawns until cooked, about 10 minutes.
2
Add the garlic and peas and cook until the peas are heated through. Season well. Stir in the cream and curry paste.
3
Cook the pasta in plenty of salted boiling water until al dente. Drain.
4
Place the pasta in a serving dish and toss through the sauce. Top with the chives and serve.
