Thai prawn and eggplant angel hair pasta
Apr 29, 2014 2:00pm- 10 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Thai prawn and eggplant angel hair pasta
- 375 gram angel hair pasta
- 2 tablespoon angel hair psata
- 1 medium_piece onion, chopped
- 2 clove garlic, crushed
- 2 tablespoon red curry paste
- 4 medium_piece roma tomatoes, diced
- 500 gram cooked prawns, peeled, deveined, tails on
- 1 cup marinated eggplant, cut into strips
- 1/2 cup coriander leaves
- lime wedges to serve
Method
Thai prawn and eggplant angel hair pasta
- 1Cook pasta in a large saucepan of boiling salted water following packet instructions until tender. Drain, reserving ¼ cup cooking liquid. Return to pan
- 2In a large deep frying pan, heat oil on high. Saute onion and garlic 2-3 minutes until tender.
- 3Stir in paste and cook for 1 minute until fragrant. Add wine and cook until liquid reduces by half.
- 4Add tomatoes and reserved cooking liquid. Bring to boil. Reduce heat to low and simmer 4-5 minutes until sauce reduces and tomatoes begin to break down.
- 5Add sauce to pasta in pan with prawns, eggplant and pasta, tossing to combine. Serve topped with coriander and accompany with lime wedges
Notes
toss a little of the cooking liquid through cooked pasta to help prevent it from sticking together.
