Friday Supper: Prawn & coconut curry served with Excelsior Chardonnay

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


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


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