Fusion Prawn And Vegetable Curry Recipe - With Wine Match

The fragrance and flavours of coconut, chilli and ginger hold their own and can only be complemented by a fruity, light white.
Ingredients
1 SMALL ONION

1 CLOVE GARLIC

1 SMALL RED CHILLI, SEEDS REMOVED

1 TSP GRATED GINGER

½ TSP GROUND CORIANDER

110G RAW KING PRAWNS, PEELED AND DEVEINED

110G CABBAGE, SHREDDED

110G CAULIFLOWER, CUT INTO SMALL FLORETTES
½ SMALL AUBERGINE, CUBED

110G GREEN BEANS

75G BUTTERNUT SQUASH, DICED

75ML COCONUT MILK

75ML WATER

1 BAY LEAF

1 TBSP FRESH CORIANDER, CHOPPED

Recipe Method

1. Add the onion, garlic, chilli, ginger and ground coriander to a food processor and blend until smooth. Heat the oil in a shallow pan and sauté the paste for 1 minute.


2. Add the prawns and sauté until light pink. Add the vegetables, cover and cook over low heat for about 10 minutes.


3. Add the coconut milk, water and bay leaf. Cook uncovered stirring regularly until vegetables are tender.


4. Season to taste and sprinkle in the fresh coriander.


5. Serve with rice.



Wine Match

A fruity, dry white is the direction we'd be heading in when searching for pairing for fusion prawn and vegetable curry!


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