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The Pie Hole: A Mongolian Supper.

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Prawn Thai Curry Tagliatelle.↓

We’re still on a Thai kick, venturing  to Mongolian Kitchen for a delicious prawn thai curry tagliatelle recipe to try this past weekend. Came out pretty well if you ask us.


• 1 tsp Thai Yellow Curry Paste
• 1 tsp garlic puree (or minced garlic cloves)
• 1/4 tsp turmeric
• 100ml coconut cream or thick coconut milk
• 50ml vegetable stock
• 1 tsp sugar
• 1/4 lime juice
• Raw king prawns
• Tagliatelle
• fresh chives for garnish


First de-gut the prawns.

Marinade the prawns with the curry paste, garlic and turmeric for 5 minutes. Start the tagliatelle cooking in a large pan of boiling water.

Heat a 1 tbsp oil in a large frying pan or wok. Add the marinated prawns and fry for 2-3 minutes until golden. Add the coconut milk, sugar & vegetable stock and simmer for 5 minutes.

By now the Tagliatelle should be cooked. Drain and add. Squeeze over the lime, taste for seasoning and serve, topped with chopped chives.

About The Quiet Lunch.

The Quiet Lunch.
Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Cerebral Sustenance Daily,” we mean it.

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