Ingredients
- 375 gram angel hair pasta
- 2 tablespoon tomato paste
- 1 onion, chopped (medium piece
- 2 clove garlic, minced
- 2 tablespoon red curry paste
- 280 grams tomatoes, 4 medium roma diced specified (weight a guesstimate)
- 500 grams cooked prawns, peeled and deveined and tails on (I prefer to remove tails)
- 1 cup marinated eggplant, cut into strips
- 1/2 cup coriander leaves
- Lime wedges to serve
How to Make
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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.
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Step 2: In a large deep frying pan, heat oil on high and saute onion and garlic 2-3 minutes until tender.
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Step 3: Stir in paste and cook for 1 minute until fragrant and then add wine and cook until liquid reduces by half.
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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.
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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
We hope you enjoy this recipe!
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