Friday Supper: Prawn & coconut curry served with Excelsior Chardonnay

A classic recipe for a cosy night in. Serve with Excelsior Chardonnay.

IMG_9700

Why is this the right wine choice? When lightly wooded (as Excelsior Chardonnay) Chardonnay works well with coconutty curries and shellfish.

Prawn and Coconut Curry

To serve 8 you will need:

  • 2 onions, sliced
  • thumb-size piece fresh root ginger, grated
  • 4 garlic cloves, crushed
  • 2 tbsp sunflower oil
  • ½ tsp turmeric
  • 1 tbsp ground coriander
  • 400ml can chopped tomatoes in rich juice
  • 100g creamed coconut , chopped
  • 1 tbsp mango chutney
  • 1 green chilli , halved, deseeded and sliced at an angle
  • 3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
  • handful chopped coriander
  • juice 1 lemon

 

What to do:

  1. Fry the onions, ginger and garlic in the oil for about 10 mins.
  2. Stir in the turmeric and coriander, then fry for 1 min more.
  3. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  4. Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  5. Stir in the prawns and cook for a few mins more until they turn pink – take care not to overcook them or they’ll become tough.
  6. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Recipe adapted from Good Food magazine

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s