Thai prawn and eggplant angel hair pasta

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Thai prawn and eggplant angel hair pasta


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


Thai prawn and eggplant angel hair pasta
  • 1
    Cook pasta in a large saucepan of boiling salted water following packet instructions until tender. Drain, reserving ¼ cup cooking liquid. Return to pan
  • 2
    In a large deep frying pan, heat oil on high. Saute onion and garlic 2-3 minutes until tender.
  • 3
    Stir in paste and cook for 1 minute until fragrant. Add wine and cook until liquid reduces by half.
  • 4
    Add 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.
  • 5
    Add sauce to pasta in pan with prawns, eggplant and pasta, tossing to combine. Serve topped with coriander and accompany with lime wedges


toss a little of the cooking liquid through cooked pasta to help prevent it from sticking together.

More From Women's Weekly Food