Thai Green Tagliatelle

Intrigued? With homemade spinach and basil tagliatelle to compliment the thai green sauce - this is a twist worth trying.

Key Details

  • Serves: 4
  • Prep time: 25 minutes
  • Cook time: 10 minutes
  • Difficulty: Moderate

Ingredients

  • 200g spinach
  • 300g pasta flour
  • 1/2 bunch fresh basil 
  • 1 tsp salt 
  • 1 aubergine
  • 60g Thai Green Curry Paste 
  • 1 tsp fish sauce
  • 1 tsp brown sugar 
  • 350g raw prawns
  • 400ml coconut milk 
  • 200g spinach
  • 300g pasta flour
  • 1/2 bunch fresh basil
  • 1 tsp salt
  • 1 aubergine
  • 60g Thai Green Curry Paste 
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 350g raw prawns
  • 400ml coconut milk

Mix your spinach, pasta flour, salt and basil in a blender to make your pasta dough. Roll it out with a pasta machine and cut your tagliatelle. Meanwhile slice your aubergine into half-moons, sprinkle with oil, salt and pepper and roast in the oven for 15 minutes at 200°C/400°F/gas 6 or until golden and soft.

Heat oil in a deep frying pan and add your curry paste with a spoonful of coconut milk and cook until fragrant. Add the fish sauce, brown sugar and the rest of the coconut milk and stir to combine. Allow to gently simmer on medium-low heat for 2 minutes.

Cook your pasta in boiling salted water for 5-7 minutes (until al dente). With 2 minutes to go, chuck your prawns into your green curry sauce and cook until opaque. Drain the pasta (saving some of the starchy water) and add to your green curry sauce, along with the roasted aubergine. Add a little of the starchy water if you want it saucier.

Finish with fresh chopped chilli and coriander if you fancy of tuck in as it is. This is your deliciously dreamy Thai green tagliatelle.

 

 

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