Spinach Fettucine with Shrimp Green Curry Sauce


200 g Cooking for Fun spinach fettuccine pasta
10 Cooking for Fun white shrimps, peeled and deveined with tails, XL
2 tbsp green curry paste
½ cup coconut milk
1 tbsp palm sugar
2 tbsp fish sauce
2 basil leaves
4 small eggplants
½ cup peas
red pepper chilli, sliced
black pepper
Cooking for Fun olive oil


  1. Cook spinach fettuccine in a boiling water with a pinch of salt according to instruction on a pack. when it is well cooked, strain, mix with olive oil, and set aside.
  2. Marinate shrimps with salt, pepper and olive oil. Set aside.
  3. Heat a saucepan over a medium heat. add a small portion of oil and place shrimps to grill until well cooked. Set aside.
  4. In another saucepan, sauteé green curry paste with a dash of oil over a medium heat until the scent diffuses.pour coconut milk, add small eggplants, peas, and then season with fish sauce and palm sugar. Mix well then add basil and pepper chilli. Stir to combine and turn off the heat.
  5. Place fettuccine and grilled shrimps on a plate. Spoon with curry sauce. garnish with pepper chilli before serving