Description

This Creamy Coconut Curry Prawn Spaghetti is a rich, flavorful seafood pasta that blends tender prawns with a silky coconut curry sauce. It’s an easy, restaurant-quality dish you can make at home in under 30 minutes—perfect for a quick yet impressive dinner.

Ingredients

8 oz spaghetti

1 lb prawns (shrimp), peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 can (13.5 oz) coconut milk

1/2 cup chicken or vegetable broth

1 tablespoon soy sauce

1 teaspoon lime juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add garlic and ginger, sauté for about 1 minute until fragrant.

4. Stir in red curry paste and cook for another 30 seconds.

5. Pour in coconut milk and broth, then stir well to combine.

6. Add soy sauce, lime juice, salt, pepper, and red pepper flakes if using.

7. Simmer for 3–4 minutes until slightly thickened.

8. Add prawns and cook for 3–5 minutes until pink and fully cooked.

9. Add cooked spaghetti to the sauce and toss to coat evenly.

10. Garnish with fresh cilantro and serve with lime wedges.

Notes

Do not overcook prawns—they cook quickly and can become rubbery.

Use full-fat coconut milk for a richer, creamier sauce.

Adjust spice level by adding more curry paste or chili flakes.

You can substitute spaghetti with linguine or rice noodles.