Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 red pepper (s)
- 1 spring onion (s)
- 250 g shrimp (s)
- 1 tablespoon lemon juice
- 2 small cloves garlic
- 1 teaspoon curry powder
- 100 ml coconut milk
- 300 ml condensed milk, with about 10% fat
- 1 tablespoon herbs, fresh, e.g., parsley or dill
- salt and pepper
- 500 g pasta, e.., ribbon noodles
Print Recipe
Pin Recipe Instructions
- Prepare the pasta according to the instructions on the packet. Wash the peppers and cut into small cubes. Clean the spring onions and cut into thin rings.
- Let the oil get hot in the pan and fry the peppers, spring onions and squeezed garlic until translucent. Add the prawns and fry them and stir in the lemon juice. Season with salt and pepper. Deglaze with the coconut milk. Stir in the curry powder and finally add the condensed milk and simmer gently for another 10 minutes.
- Arrange the pasta on the plate and pour the sauce over it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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