Thai Prawn & Eggplant Pasta

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Recipe: #36845

April 26, 2021

"From our weekday newspaper The West Australian. NOTE - full recipe title is Thai Prawn and Eggplant Angel Hair Pasta."

Original is 4 servings


  • Serving Size: 1 (348.6 g)
  • Calories 624
  • Total Fat - 4.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 13.4 mg
  • Total Carbohydrate - 139 g
  • Dietary Fiber - 13.5 g
  • Sugars - 4 g
  • Protein - 10.8 g
  • Calcium - 62.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 64.3 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Cook pasta in a large saucepan of boiling salted water following packet instructions until tender and then drain, reserving ¼ cup cooking liquid and return pasta to pan.

Step 2

In a large deep frying pan, heat oil on high and saute onion and garlic 2-3 minutes until tender.

Step 3

Stir in paste and cook for 1 minute until fragrant and then add wine and cook until liquid reduces by half.

Step 4

Add tomatoes and reserved cooking liquid and bring to boil and then reduce heat to low and simmer 4-5 minutes until sauce reduces and tomatoes begin to break down.

Step 5

Add sauce to pasta in pan with prawns, eggplant and pasta, tossing to combine. Serve topped with coriander and accompany with lime wedges


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Choose fresh prawns for the best flavor and texture.
  • Look for marinated eggplant that is packed in oil for the best flavor.

  • Substitute tomato paste with tomato sauce: This substitution will make the dish less intense in flavor, as tomato sauce is milder than tomato paste. It can also help to reduce the amount of sodium in the dish.
  • Substitute marinated eggplant with zucchini: This substitution will provide a lighter flavor to the dish, as zucchini is milder than eggplant. It will also help to reduce the amount of fat and calories in the dish.

Vegetarian Option Replace prawns with extra eggplant and mushrooms, and replace red curry paste with mild curry powder.

Mango and Avocado Salad - This light and refreshing salad is a perfect accompaniment to the Thai Prawn and Eggplant Angel Hair Pasta. The combination of creamy avocado, juicy mango and a zesty lime dressing complements the flavors of the pasta dish perfectly.

Grilled Tofu Skewers: These flavorful grilled tofu skewers are a great accompaniment to the Mango and Avocado Salad and Thai Prawn and Eggplant Angel Hair Pasta. The marinated and grilled tofu is packed with flavor and a great source of plant-based protein, making it a nutritious addition to the meal. The smoky, savory flavor of the tofu pairs perfectly with the light and refreshing flavors of the salad.


Q: How do I cook the angel hair pasta?

A: Cook the angel hair pasta in a large saucepan of boiling salted water according to the directions on the packet until it's tender. Then drain and reserve ¼ cup of the cooking liquid before returning the pasta to the pan.

Q: What are the health benefits of angel hair pasta?

A: Angel hair pasta is a low-calorie and low-fat food, making it a great choice for those looking to maintain a healthy diet. It is also a good source of complex carbohydrates and provides essential vitamins and minerals, including iron, folate, and thiamine.

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Fun facts:

The red curry paste used in this recipe is a traditional ingredient in Thai cooking. It is made from a mixture of spices, including red chilies, galangal, lemongrass, and kaffir lime leaves, and has been used in Thai cuisine for centuries.

The dish is believed to have been created by famous celebrity chef Jamie Oliver. He is credited with introducing the dish to the mainstream, and it has since become one of his signature dishes.