Green Curry Spaghetti Carbonara with Prawns

By: Pearl Chow

In a skillet, add the 20g olive oil and garlic, sauté until the garlic is fragrant (30 seconds – 1 minute), stirring frequently. Then add prawn and cook 2-3 minutes per side over medium heat. Remove prawns from skillet and put aside for later use.
In the skillet, add shallot, bacon and 20g olive oil, sauté until brown (about 4-5 minutes). Then transfer to a mixing bowl.
In the mixing bowl, add coconut milk, green curry paste, eggs and 1/2 teaspoon of salt, mix well with a whisk.
Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Set the mixing bowl above the simmering water. Cook, whisking constantly until mixture starts to thicken or to 70°C, about 4 minutes. *This step can be omitted in carbonara recipes as eggs will be partially cooked by hot pastas in following step, but I prefer, for food safety concern, to pasteurise the egg mixture before consuming.
In a pot, add water and 1 tsp of salt, bring to boil. Then add the spaghetti and cook for the time indicated on the package, or until al dente. Drain and transfer the spaghetti into a serving bowl/plate.
Pour the sauce over the hot spaghetti, add cooked prawn and sprinkle parmesan cheese on top. Mix thoroughly, garnish with basil and red chili, and serve while hot.