This might seem a recipe that takes ages, but the fridge does most of the work
500g Large raw prawns, peeled and de-veined
1 Teaspoon Thai red curry paste
2 Teaspoons fresh coriander (cilantro) chopped
1 Tablespoon olive oil
4 Cloves garlic, finely chopped
2 Large tomatoes, skinned, deseeded and chopped
180ml White wine
The zest and juice of one lime, plus a few lime wedges to serve (optional)
180g Spaghetini or Linguini*
Sea salt and freshly ground black pepper
Mix the prawns with the curry paste until well coated, then cover and chill in fridge for at least 2 hours. Six to eight is better, though.
Heat the olive oil in a non stick frying pan (wok is better) over a medium heat, and add the garlic and cook for about 1-2 minutes until it starts to turn golden.
Then add the tomatoes, wine and lime juice/zest. Bring to the boil, reduce heat and simmer for about 8 minutes, until the sauce reduces and thickens.
Add the prawns and cook, stirring for 3-4 minutes, or until they are pink and firm
Season to taste and stir in the coriander (cilantro)
While this has been going on (at about halfway through the 8 minute sauce thickening stage) cook the pasta in boiling, salted water for about 8 minutes, or until al dente.
╣ When the pasta and the prawns are done add the drained pasta to the prawns and toss to coat.
Serve with lime wedges (optional)
*The long stranded types....Google them if not sure
╣Any Italian cook/chef will tell you......ALWAYS pasta to sauce, not the other way round (a big lump of sauce on the top of a serving of pasta)