Coconut Prawn Curry

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Serves 2
Method: 

This is a simple recipe perfect for a cold night around the table with friends and family.

In a large pan, add the oil and sweat the onion, garlic and chilli for about 5 minutes. Add the curry powder and stir in. Then add the prawns, coconut milk and lime juice, bring to the boil and simmer on a medium heat for 10 minutes, you may want to add water as the coconut milk boils down, just a little at a time until it’s the preferred consistency. Keep on a simmer while you cook the rice. Season the curry and add the coriander then serve with chopped parsley and a few thinly sliced bits of green chilli for an extra kick.

Written by Emily Meddings

These wines have been specially chosen from our selection to perfectly match this recipe:

Langmeil Eden Valley Chardonnay, Australia - Very refined, well-balanced Chardonnay, with a zesty citrus and peach nose leading to a palate that neatly marries creamy and mineral aspects to deliver a wine that is both refreshing and satisfying.

Adobe Chardonnay, Chile - The wine has aromas of citrus fruit such as grapefruit and lime blended with tropical fruits notes. It also has soft touches of hazelnut. The palate is generous, with pleasant acidity and smooth finish

Viognier, Domaine de Bouharat, France - Rich fruit flavours of peach, apricot and pear dominate the senses. Rich and creamy on the palate, the wine remains very balanced and textural with a clean, fresh finish. Perfect for Thai dishes

Chardonnay False Bay, South Africa - Classy, un-oaked Chardonnay with flinty minerality, great purity and restraint. A citrus core with ripe apple, pear and delicate tropical notes, produces a wine with great poise. Extended time on the lees adds nutty and toasty notes. Intense yet delicate right through to the finish and such supreme sipping, you’ll want more.

Ingredients: 

1 tbsp olive oil
1 white onion, chopped
2 cloves of garlic, chopped
1 green chilli, finely chopped (deseed for less heat)
1 tbsp curry powder
200g king prawns
200ml light coconut milk
100ml boiled water
Juice of 1 lime
Salt and pepper
Handful of chopped coriander