Gareth Morgans//Hearst Owned

Thai Green Prawn Curry Pasta

Name: Thai Green Prawn Curry Pasta
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. sunflower oil; 1 thinly sliced leek; 1 tsp. Thai green curry paste; 1 1/2 x 400ml tins coconut milk; 1/2 tbsp fish sauce; 300 g raw king prawns; 125 g frozen peas; A handful of freshly chopped coriander; 400 g dried farfalle

This tasty Thai Green curry works equally well with pasta.

By The GH Kitchen TeamPublished: 22 October 2012

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Ready and on the table in just 20min, this Thai green prawn curry pasta is sure to become a mid-week favourite. Prawns and leeks are cooked in a Thai curry sauce and served with farfalle (although can be served with any of your favourite pasta shape). Try swapping out prawns for cooked chicken or fried firm tofu for variety.

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Yields:

4 serving(s)

Cook Time:

20 mins

Total Time:

20 mins

Cal/Serv:

713

Ingredients

1 Tbsp. sunflower oil
1 thinly sliced leek
1 tsp. Thai green curry paste
1 1/2 x 400ml tins coconut milk
1/2 tbsp fish sauce
300 g raw king prawns
125 g frozen peas
A handful of freshly chopped coriander
400 g dried farfalle

Directions

1. Step 1
  Heat sunflower oil in a large pan and gently fry leek for 10min until softened. Stir in Thai green curry paste and cook for 1min.
2. Step 2
  Add coconut milk and fish sauce. Simmer for 5min. Stir in king prawns and frozen peas.
3. Step 3
  Cook until the prawns turn bright pink. Divide hot cooked pasta among four warmed bowls and top with the sauce. Sprinkle with freshly chopped coriander to serve.

Per Serving:

Calories: 713
Total carbs: 81 g
Sugars: 6 g
Total fat: 32 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time