•  

    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

    Serves: 4
    Cooking Time: 20 mins

    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.

    ×
    Exit mobile version