Red Thai curry with shrimp and spinach

Ingredients for 2 servings:

• 8 shelled prawns, frozen or fresh
• 400 g coconut milk
• 100 g baby spinach
• 2 tsp, heaped Thai curry paste, red
• 1 garlic clove(s)
• 100 g cherry tomatoes
• 100 g tagliatelle pasta
• 1 tbsp, heaped basil, frozen
• 2 tbsp olive oil
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

easy and fast

Thaw the prawns if necessary. Wash and drain the baby spinach. Finely chop the garlic. Bring the pasta water to a boil with salt and cook the tagliatelle pasta in it. Reduce the cooking time by 2 minutes, as the pasta will wilt in the sauce later. Heat olive oil in a pan and sear the prawns for 1-2 minutes on each side, depending on their size. Remove the prawns and set aside. Reduce the heat slightly and add the garlic to the pan. Then immediately add the baby spinach and the whole cherry tomatoes. Once the spinach has wilted, deglaze with coconut milk, add 2 large teaspoons of the red curry paste, and stir until the paste has dissolved. Add the drained pasta and basil to the pan and simmer for another 5 minutes. If it is very runny, simmer uncovered; if using creamy coconut milk, cover. This recipe makes 2 small portions or 1 very large portion.