Tagliatelle with shrimp and coconut sauce

Ingredients for 4 servings:

• 750 g prawn(s), peeled
• 2 bunch spring onions
• 1 piece(s) ginger, approx. 2 cm
• 1 onion(s)
• 2 garlic cloves
• 1 can coconut milk, 400 g
• 300 ml milk, low-fat
• 400 g tagliatelle
• 2 tsp curry paste, red
• chili powder
• Soy sauce
• Curry powder (Thai curry)
• turmeric
• possibly chili pepper(s), fresh
• salt and pepper
• 2 tbsp oil (peanut oil)

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

Wash the prawns, remove the guts, and season them with 1 tablespoon of peanut oil, salt, pepper, and a little soy sauce. Let them simmer for about 2 hours. In the meantime, peel and finely chop the ginger, finely dice the onion, and chop the garlic. Wash the spring onions, cut them into pieces about 5 cm long, and then cut these lengthwise into thin strips. Fry the prawns in a pan with the remaining peanut oil for about 5 minutes, remove from the pan, and set aside, covered. Sauté the onions, garlic, and ginger in the pan, add the spring onions, and sauté for about 5 minutes. Now cook the tagliatelle in plenty of salted water. Pour the coconut milk and milk over the ingredients in the pan and simmer until a creamy sauce forms. Season with curry paste, Thai curry powder, salt, turmeric, chili powder, and soy sauce. Add the prawns to the sauce and let it simmer until the tagliatelle is cooked but still firm to the bite. To serve, wrap the tagliatelle into nests on a long meat fork, divide among serving plates, and drizzle with the sauce. If you like, you can also finely chop fresh chilies and sprinkle them on top.