Tag: best king prawn dishes gordon ramsey

Prawn coconut curry

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 30 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

  • 400ml can coconut milk
  • 200ml hot vegetable stock
  • 30ml yellow curry paste
  • Grated zest of 1 lime
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 1 tsp sugar
  • 450g raw king prawns, shelled and deveined
  • 225g cherry tomatoes
  • 1-2 tbsp fresh chopped coriander
  • Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

  1. Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
  2. Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
  3. Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
  4. Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
  5. Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

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Pasta ribbons with prawns and cherry tomatoes

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Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A sophisticated pasta dish of tagliatelle with a light creamy wine and garlic sauce, juicy prawns and sweet cherry tomatoes. Use fresh pasta for extra elegance and speed but dried pasta is fine.

  • Serves: 4

  • Prep time: 15 mins

  • Cooking time: 12 mins

  • Total time: 27 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For meat lovers, cooked chicken or chunks of ham would work just as well as prawns if you prefer. Leave out the prawns for a vegetarian dish and serve with mozzarella pearls scattered on top.

Ingredients

  • 1tbsp olive oil
  • 2 garlic cloves
  • 500g peeled raw prawns, thawed if frozen
  • 250g assorted cherry tomatoes, halved
  • Salt and freshly ground black pepper
  • 150ml dry white wine
  • 100ml double cream
  • 500g fresh fettucine or tagliatelle pasta
  • Baby salad leaves and lemon wedges to serve

Method

  1. Heat the oil in a frying pan and gently fry the garlic for 1 min until soft. Add the prawns and cook, stirring, for 3-4 mins. Add the tomatoes and continue to cook, stirring, for a further 2-3 mins until the tomatoes begin to soften and the prawns are pink all over. Season well.
  2. Pour over the wine and cream, and cook over a low heat, stirring occasionally, for 5 mins until hot.
  3. Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the fresh pasta for 2-3 mins until just tender. Drain well and keep warm.
  4. To serve, pile the pasta into warm serving bowls. Spoon the prawn and tomato mixture on top, season with black pepper and sprinkle with baby salad leaves. Serve immediately with wedges of lemon to squeeze over.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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