Linguine With Prawns And Creamy Thai Sauce Recipe | MAGGI® Arabia

Linguine with Prawns and Creamy Thai Sauce

Linguine and Creamy Thai Sauce is an Italian and Asian fusion dish to spice up a monotonous meal plan. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 2 teaspoons vegetable oil or 10 ml
  • 2 medium shallot or 50 g, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon red chilli flakes
  • 4 tablespoons fresh ginger, peeled and finely chopped
  • ¼ cup hot water or 65 ml
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 2 tablespoons corn flour, dissolved in ½ cup or 125 ml cold water
  • 6 tablespoons MAGGI® Coconut Milk Powder, dissolved in 2 cups or 500 ml warm water
  • 13 medium tiger prawns or 400 g, fresh and cleaned
  • 1 packet linguini pasta or 500 g
  • 8 cups water or 2 litres
  • 2 medium spring onions or 50 g, roughly chopped
  • 2 tablespoons lime juice
  • 1 cup coriander leaves or 75 g, roughly chopped

How to Prepare

  1. In a medium saucepan heat vegetable oil, add shallots and sauté until soft.
  2. Add garlic, turmeric powder, red chilies, ginger and hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 5 mins.
  3. Stir in cornflour mixture, MAGGI® Coconut Milk and add tiger prawns and allow to cook for another 10 mins on medium heat until sauce is slightly thick and prawns are cooked.
  4. Meanwhile, cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
  5. Pour coconut sauce over pasta; add in spring onions, lime juice and half of the fresh coriander leaves and mix gently to coat pasta.
  6. Transfer to a serving dish and garnish with the remaining chopped coriander.

Nutritional Info

Energy: 194.00 kcal
Protein: 14.00 g
Carbohydrate: 22.00 g
Fats: 5.30 g

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