Linguine with Prawns and Creamy Thai Sauce
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
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Step 1 of 6
In a medium saucepan heat vegetable oil, add shallots and sauté until soft.
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.
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.
Step 4 of 6
Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
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.
Step 6 of 6
Transfer to a serving dish and garnish with the remaining chopped coriander.