An easy prawn curry with lots of veg.
Wine Suggestion: we’d actually suggest a red wine to match this dish, despite it being seafood. Our choice is a young, fruity reds with lower tannin like the Paria Grenache made by Domaine Ventenac from the Languedoc, or a lightly chilled Paco Garcia Rioja Seis. A hint of tannin and joyful fruit and juiciness with a lighter body … not too much weight for this dish even if the wines have good length.
Easy Thai Red Curry with Prawns – serves 6
- 4 tbsp Thai red curry paste
- 1 x 400ml tin coconut milk
- 250ml whole milk
- 2 potatoes, peeled and cubed
- 300g butternut squash, peeled and cubed
- 150g green beans
- 12 button mushrooms, halved
- 400g raw peeled prawns
- fish sauce
- coriander and steamed jasmine rice to serve
Heat a splash of oil in a large pan and fry the curry paste for a minute or until fragrant. Stir in the coconut milk and milk and bring to a simmer.
Add the potato and squash cubes and cook until almost tender, then add the green beans and mushrooms and simmer for 5 minutes.
Add the prawns, simmer until cooked through and season with the fish sauce.
Serve with steamed rice and some chopped coriander.
(Original recipe from BBC Olive Magazine, November 2011.)
Jono & Jules do food & wine 
Looks amazing! Yum!