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Italian Main course

Linguine with Prawns and Creamy Thai Sauce

0
20 Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

10 g
Oil, corn, peanut, and olive
50 g
Shallots, raw
9 g
Garlic, raw
4 g
Spices, turmeric, ground
2 g
Peppers, ancho, dried
40 g
Ginger root, raw
65 g
Water, bottled, generic
20 g
MAGGI® Chicken Bouillon
16 g
Corn flour, masa, unenriched, white
125 g
Water, bottled, generic
60 g
Maggi® Coconut Milk Powder
500 g
Water, bottled, generic
400 g
Fish, salmon, king, with skin, kippered, (Alaska Native)
500 g
Pasta, dry, enriched
2000 g
Water, bottled, generic
50 g
Onions, spring or scallions (includes tops and bulb), raw
20 g
Lime juice, raw
75 g
Coriander (cilantro) leaves, raw

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Nutrition Value

Carbohydrates
52.5 g
Fats
9.48 g
Energy
372.44 kcal
Protein
20.76 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
1 Min
In a medium saucepan heat vegetable oil, add shallots and sauté until soft.
Step 2
1 Min
Add garlic, turmeric powder, red chilies, ginger and hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 5 mins.
Step 3
1 Min
Stir in cornflour mixture, MAGGI® Coconut Milk and add tiger prawns and allow to cook for another 10 mins on medium heat until sauce is slightly thick and prawns are cooked.
Step 4
1 Min
Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Step 5
1 Min
Pour coconut sauce over pasta; add in spring onions, lime juice and half of the fresh coriander leaves and mix gently to coat pasta.
Step 6
1 Min
Transfer to a serving dish and garnish with the remaining chopped coriander.
Linguine with Prawns and Creamy Thai Sauce

Step 1 of 6

In a medium saucepan heat vegetable oil, add shallots and sauté until soft.

Linguine with Prawns and Creamy Thai Sauce

Step 2 of 6

Add garlic, turmeric powder, red chilies, ginger and hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 5 mins.

Linguine with Prawns and Creamy Thai Sauce

Step 3 of 6

Stir in cornflour mixture, MAGGI® Coconut Milk and add tiger prawns and allow to cook for another 10 mins on medium heat until sauce is slightly thick and prawns are cooked.

Linguine with Prawns and Creamy Thai Sauce

Step 4 of 6

Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

Linguine with Prawns and Creamy Thai Sauce

Step 5 of 6

Pour coconut sauce over pasta; add in spring onions, lime juice and half of the fresh coriander leaves and mix gently to coat pasta.

Linguine with Prawns and Creamy Thai Sauce

Step 6 of 6

Transfer to a serving dish and garnish with the remaining chopped coriander.

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