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.)
Anyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.
