Tagliatelle with Thai yellow curry and tiger prawns

A delicious curry dish with a bit of a kick. Anyone who loves Asian cuisine is sure to love it! This flavourful pasta recipe is gluten-free, lactose-free and contains no potatoes, rice or pulses! In short, an anti-inflammatory and gut-friendly dish!

Recipe:

Serves 2–3 people:

• 250 g tagliatelle
• scampi
• 1 pak choi
• 2 carrots
• 2 cloves of garlic
• 3 celery stalks
• 1 lemongrass stalk
• ginger
• juice of half a 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 strips (thin strips). Cut the pak choi into 2 cm pieces. Cut the celery into thin slices.

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

Add the carrot sticks and stir-fry them briefly. Now add the celery slices and stir-fry briefly. Then 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 the ginger and chop finely. Fry the ginger, coriander seeds, lemongrass and 2 tbsp curry paste in the wok. Add 1 tbsp fish sauce, 2 tbsp oyster sauce, the juice of half a lime, 1 tbsp turmeric and the coconut cream. Stir well and leave to simmer for 1 minute. Now add the vegetables back in and leave to simmer for another minute. Finally, 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. Arrange the vegetables and scampi on top and pour the curry sauce generously over them.

Enjoy!

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

Tip 2: for an extra touch of the Orient, you can also add lime leaves to the sauce. Fry these together with the ginger and the curry paste.

Tip 3: For a bit more kick, you could also add some chilli.