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Linguine with Prawns and Creamy Thai Sauce Recipe

Linguine with Prawns and Creamy Thai Sauce


Total Time : Serves 8

HOW TO PREPARE Linguine with Prawns and Creamy Thai Sauce Recipe

In a medium sauce pan Heat Vegetable Oil, add Shallots and sauté until soft.

Add Garlic, Turmeric Powder, Red Chilies, Ginger and Hot Water, MAGGI Chicken Stock and allow to simmer on medium heat for 5 minutes.

Stir in Corn Flour mixture, MAGGI Coconut Milk and add Tiger Prawns and allow to cook for another 10 minutes on medium heat until sauce is slightly thick and prawns are cooked.

Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Pour Coconut sauce over pasta; add in Spring Onions, Lime Juice and half of the fresh Coriander leaves and mix gently to coat pasta.

Transfer to a serving dish and garnish with the remaining chopped coriander.

Nutritional Information For Linguine with Prawns and Creamy Thai Sauce Recipe

Per Portion of 300g

Energy : 194.00 Kcal
Protein : 14.00 g
Carbohydrate : 22.00 g
Fats : 5.30 g

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  • 2 teaspoons vegetable oil or 10 ml
  • 2 medium shallot or 50 g, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon chilli flakes, red
  • 4 tablespoons fresh ginger, peeled and finely chopped
  • ¼ cup water or 65 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 2 tablespoons corn flour, dissolved in 1/2 cup (125 ml) Cold Water
  • 6 tablespoons MAGGI Coconut Milk Powder, dissolved in 2 cups (500 ml) Warm Water
  • 13 medium tiger prawns or 400 g, fresh and cleaned
  • 1 packet linguini pasta or 500 g
  • 8 cups water or 2 liters
  • 2 medium spring onions or 50 g, roughly chopped
  • 2 tablespoons lime juice
  • 1 cup coriander leaves or 75 g, roughly chopped


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