Kerala Prawn Pasta

Name: Kerala Prawn Pasta
Total time: 15 min
Cuisine: Thai
Ingredients: mustard seeds; curry leaves; aromatics; prawns; coconut milk; lemon juice; tomatoes; chili oil; coconut oil; cherry tomatoes; lime; lemongrass

15m

Serves 1

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Kerala Prawn Pasta

instagram.com

15m

Serves 1

Directions

1Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
2Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
3Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
4Add some lemon juice and tomatoes for acidity.
5Add a hit of chili oil.
6Return the prawns to the pan just before serving.
7Squeeze some lime just before serving.

Ingredients

mustard seeds
curry leaves
aromatics
prawns
coconut milk
lemon juice
tomatoes
chili oil
coconut oil
cherry tomatoes
lime
lemongrass

Tips

Bloom the spices: Start with hot coconut oil, then add mustard seeds and curry leaves and let them pop. The fragrant oil is what carries the flavours.
Do not overcook the prawns: Sear them fast, take them out, and only add them back at the end. If they simmer in the coconut milk too long, they turn rubbery.
Balance the richness: Coconut milk needs acidity. Add cherry tomatoes near the end so they stay juicy, plus a squeeze of lime just before serving.
Optional but brilliant: A little lemongrass with the curry leaves creates a citrusy floral aroma that lifts the whole dish. And chilli oil or a chilli tadka makes everything pop.

Kerala Prawn Pasta

15m

Serves 1

instagram.com

Kerala Prawn Pasta

instagram.com

15m

Serves 1

Directions

1Start with a tadka by blooming mustard seeds and curry leaves along with aromatics in hot fat to extract flavor.
2Sear your prawns in the same pan, making sure not to overcook them, then remove them and set aside.
3Add coconut milk to the pan and reduce it until thick enough to coat the pasta.
4Add some lemon juice and tomatoes for acidity.
5Add a hit of chili oil.
6Return the prawns to the pan just before serving.
7Squeeze some lime just before serving.

Ingredients

mustard seeds
curry leaves
aromatics
prawns
coconut milk
lemon juice
tomatoes
chili oil
coconut oil
cherry tomatoes
lime
lemongrass

Tips

Bloom the spices: Start with hot coconut oil, then add mustard seeds and curry leaves and let them pop. The fragrant oil is what carries the flavours.
Do not overcook the prawns: Sear them fast, take them out, and only add them back at the end. If they simmer in the coconut milk too long, they turn rubbery.
Balance the richness: Coconut milk needs acidity. Add cherry tomatoes near the end so they stay juicy, plus a squeeze of lime just before serving.
Optional but brilliant: A little lemongrass with the curry leaves creates a citrusy floral aroma that lifts the whole dish. And chilli oil or a chilli tadka makes everything pop.