Scale

8 oz spaghetti

1 tbsp olive oil

1 lb raw prawns (peeled and deveined)

3 garlic cloves, minced

1 tsp fresh ginger, grated

2 tsp curry powder

1/2 tsp chili flakes (optional)

1 (13.5 oz) can full-fat coconut milk

1 tbsp soy sauce or fish sauce

Juice of 1/2 lime

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1. Cook spaghetti in salted water according to package directions. Reserve 1/2 cup pasta water.

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

3. Add garlic, ginger, and curry powder. Sauté for 1 minute until fragrant.

4. Add prawns and cook for 2–3 minutes per side until pink and just cooked. Remove and set aside.

5. Pour coconut milk into skillet. Stir in soy sauce, lime juice, and chili flakes (if using). Simmer for 3–4 minutes.

6. Add cooked spaghetti and toss to coat. If needed, use pasta water to thin the sauce.

7. Return prawns to skillet and gently mix to combine.

8. Season with salt and pepper. Garnish with chopped cilantro and serve hot.

Use linguine or rice noodles as a substitute for spaghetti.

Adjust spice level by omitting or increasing chili flakes.

Add veggies like spinach or red bell pepper for extra nutrition.

Keywords: coconut curry prawn pasta, seafood curry spaghetti, easy prawn curry pasta, creamy seafood noodles