Spicy King Prawn Thai-Style Green Curry Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 100ml of pasta water.

2.While the pasta cooks, heat the vegetable oil in a large frying pan or wok over medium heat.

3.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

4.Add the minced garlic and sliced red chili to the pan, stirring for about 1 minute until fragrant.

5.Stir in the green curry paste and green Thai curry pesto, cooking for 1-2 minutes to release their aromas.

6.Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring the sauce to a gentle simmer.

7.Add the king prawns to the sauce and cook for 3-4 minutes until they turn pink and are cooked through.

8.Season the sauce with lime juice, salt, and freshly ground black pepper to taste.

9.Add the cooked pasta to the pan, tossing gently to coat the pasta evenly with the green curry sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

10.Remove from heat and stir through the chopped Thai basil and coriander leaves for a fresh herbal note.

11.Serve immediately, garnished with chopped roasted peanuts and extra lime wedges on the side for squeezing.