Tagliatelle with Thai yellow curry and tiger prawns

A delicious curry dish with some spice. Those who love oriental cuisine will definitely be fans! This tasty pasta recipe is gluten-free, lactose-free and contains no potato, rice or legumes! In short, an anti-inflammatory and gut-friendly dish!

Recipe:

For 2-3 people:

• 250 g Tagliatelle
• scampi
• 1 pak choi
• 2 roots
• 2 garlic cloves
• 3 celery stalks
• 1 lemongrass
• ginger
• juice of 1/2 lime
• 1/2 tsp coriander seeds
• 2 tbsp yellow curry paste (or green or red curry paste)
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tins of coconut cream (800 ml)
• 1 tbsp turmeric

Wash the carrots, celery and pak choi. Peel the carrots and cut them into julienne (fine strips). Cut the pak choi into 2 cm pieces. Cut the celery into fine slices.

Use a wok or deep pan. Sauté the garlic cloves in a dash of fat of your choice. Season the scampi with salt and pepper and fry briefly in the hot pan. Remove the scampi and set aside.

Add the carrot sticks and stir-fry briefly. Now also add the celery slices and stir-fry briefly. Then also add the pak choi and stir-fry briefly. Remove the vegetables from the pan.

Crush and finely chop the coriander seeds with a knife. Crush the lemongrass. Peel and finely chop the ginger. Sauté the ginger, coriander seeds, lemongrass, 2 tbsp curry paste in the wok. Add 1 tbsp fish sauce, 2 tbsp oyster sauce, juice of 1/2 lime, 1 tbsp turmeric and the coconut cream. Stir well and simmer for 1 min. Now add the vegetables back in and simmer for another 1 min. At the end, add the fried scampi. Remove the lemongrass stalk.

Boil the tagliatelle in lightly salted boiling water for 3 minutes. Drain and rinse under running water.

Divide the tagliatelle across the plates. Place the vegetables and scampi on top and pour generously with the curry sauce.

Enjoy!

Tip 1: You can take out the garlic cloves once the sauce is ready or you can also crush them with a knife and stir them into the sauce.

Tip 2: For an extra oriental touch, you can also add lime leaves to the sauce. You then fry these along with the ginger and curry paste.

Tip 3: For extra spice, you can also add some chilli.