The Pie Hole: A Mongolian Supper.

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Prawn Thai Curry Tagliatelle.↓

We’re still on a Thai kick, venturing  to Mongolian Kitchen for a delicious prawn thai curry tagliatelle recipe to try this past weekend. Came out pretty well if you ask us.


• 1 tsp Thai Yellow Curry Paste
• 1 tsp garlic puree (or minced garlic cloves)
• 1/4 tsp turmeric
• 100ml coconut cream or thick coconut milk
• 50ml vegetable stock
• 1 tsp sugar
• 1/4 lime juice
• Raw king prawns
• Tagliatelle
• fresh chives for garnish


First de-gut the prawns.

Marinade the prawns with the curry paste, garlic and turmeric for 5 minutes. Start the tagliatelle cooking in a large pan of boiling water.

Heat a 1 tbsp oil in a large frying pan or wok. Add the marinated prawns and fry for 2-3 minutes until golden. Add the coconut milk, sugar & vegetable stock and simmer for 5 minutes.

By now the Tagliatelle should be cooked. Drain and add. Squeeze over the lime, taste for seasoning and serve, topped with chopped chives.

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