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Papardelle with exotic curry, coconuts milk, jumbo prawns and shredded coconut |
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by Janusz Korzyński, Executive Chef at The Westin Warsaw
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600 g papardelle
200 ml coconut milk
16 tails of jumbo prawns (about 900 g), trimmed
1 level teaspoon green curry paste
½ handful basil leaves
½ handful cilantro leaves
Shredded coconut for decoration
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Cook papardelle in planty of salted water with a tablespoon of olive
oil (1 liter per 100 g of papardelle) for about 5-6 minutes al dente.
In big skillet, cook coconut milk, half of mixed basil and cilantro,
trimmed shrimps and curry paste, stirring gently, for about 8 minutes.
Remove from heat, add the rest of the basil and cilantro leaves. Toss
with papardelle and sprinkle with shredded coconut.
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Bon appétit!
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