Spirali with Prawns & Coconut Milk

Spirali with Prawns & Coconut Milk

TGIF! Hope everyone had a good week. Today’s dish is once again pulled from my 1000 Italian Recipes Cookbook, though I must say that the ingredients are hardly Italian at all – but nonetheless packed with flavour and again very little ingredients needed. Today’s post will be a short one as I don’t have a long back story for you to endure before getting to the recipe, but please do enjoy this lovely dish.

Spirali with Prawns & Coconut Milk Ingredients



  • 1 cup spirali pasta (or other shaped pasta)
  • 250g tiger prawns, shelled and deveined
  • 1 cup (200ml) coconut milk
  • 1 stalk lemongrass, ends crushed and tips sliced
  • 1 red bird’s eye chilli, sliced
  • Zest of 1 lime
  • Chives
  • Ground salt and pepper to taste


  1. Cook the pasta in boiling, salted water according to the packet instructions. Drain and set aside reserving about 2-3 tbsp of the cooking water.
  2. Meanwhile, heat the coconut milk in a small saucepan together with the crushed lemon grass, lime zest and half of the chilli slices. Leave to simmer over low-heat for about 10-15 minutes for the flavours to infuse into the milk.
  3. Add the prawns and leave until they turn pink (about 3 minutes), then stir in the chives and season with salt and pepper.
  4. Fish out the lemongrass stalks and toss through the pasta. Garnish with remaining chilli and lemongrass slices. Serve.

Spirali with Prawns & Coconut Milk


– Ally xx



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