Servings: 2-3
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-40 minutes
Ingredients:
- 200g penne pasta (or any pasta of your choice)
- 1 cup large prawns, peeled and deveined
- 2-4 tbsp Lemak Cili Padi paste
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup coconut milk
- 1 cup water
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions:
- Cook penne pasta al dente, reserve 1 cup pasta water, and set aside.
- Heat olive oil in a large skillet over medium-high. Add garlic and sauté until fragrant (1 minute).
- Add prawns and cook until pink (2-3 minutes per side).
- Stir in Lemak Cili Padi paste (adjust to desired spiciness) and cook for 1 minute.
- Pour in coconut milk and water. Bring to a simmer.
- Reduce heat to medium-low and cook until sauce thickens (5-7 minutes).
- Add cooked penne pasta to the sauce and toss to combine, adding reserved pasta water if needed.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro leaves and serve hot.
Tips and Variations:
- Adjust Lemak Cili Padi paste for desired spiciness.
- Add cherry tomatoes, bell peppers, or carrots for extra flavor and texture.
- Use fresh prawns for best flavor and texture.
- Don't overcook pasta or prawns.
Suggestions:
- Serve with steamed vegetables or garlic bread.
- Substitute prawns with chicken or shrimp.
- Add protein sources like cooked chicken or tofu.