Tagliatelle with Shrimp Coconut Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g shrimp (s), peeled
- 2 bunch spring onion (s)
- 1 piece (s) ginger, approx. 2 cm
- 1 onion (s)
- 2 cloves garlic)
- 1 can coconut milk, 400 g
- 300 ml milk, low-fat
- 400 g taliatelle
- 2 teaspoon curry paste, red
- Chili powder
- soy sauce
- Curry powder (Thai curry)
- turmeric
- possibly chilli pepper (s), fresh
- salt and pepper
- 2 tablespoon oil, (peanut oil)
Print Recipe
Pin Recipe Instructions
- Wash the prawns, remove the intestines and season the prawns with 1 tablespoon of peanut oil, salt, pepper and a little soy sauce. Let it steep for about 2 hours.
- In the meantime, peel and finely chop the ginger, finely dice the onion and chop the garlic. Wash the spring onions, cut into pieces approx. 5 cm long and cut them lengthways into thin strips.
- Fry the prawns in a pan in the rest of the peanut oil for about 5 minutes, remove and set aside, covered. Sauté onions, garlic and ginger in a pan, add spring onions and fry for about 5 minutes.
- Now cook the tagliatelle in plenty of salted water.
- Pour the ingredients in the pan with the coconut milk and milk and simmer until a creamy sauce is formed. Season with curry paste, Thai curry powder, salt, turmeric, chili powder and soy sauce. Add the prawns to the sauce and let them steep until the tagliatelle are cooked but still firm to the bite.
- To serve, wrap the tagliatelle in nests on a long meat fork, distribute on serving plates and pour the sauce on top. If you like, you can cut fresh chiles very finely and sprinkle them on top.
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