A Food & Wine Marriage - Coconut Curried Prawns with Basil - Paired With Chardonnay
Coconut Curried Prawns with Basil
At this time of the year in Europe, as the weather cools down, it is always great to start off a meal with a warm appetiser - something with character and this dish oozes creaminess and fits perfectly with a fresh and chilled Chardonnay. Simple, healthy, fresh and easy to prepare in just over thirty minutes - give it a try (you could also substitute the prawns with chicken or with vegetables).
Ingredients (serves two)
250 grams peeled and deveined prawns
Tablespoon olive oil
5 grams finely chopped ginger
5 grams finely chopped garlic
100 mls coconut cream / milk
Tablespoon green curry paste
Dash Thai fish sauce
Basil and lemon to garnish
Method
In a pan, slowly heath oil and add the curry paste, garlic and ginger, soften the spices off and then add in the coconut milk, cook on low heat for thirty minutes, adding small amounts of hot water if the sauce congeals or get too thick in the pan.
Add in the prawns and the fish sauce, they cook fast, slowly bring the whole dish to the boil, then heat off. Leave to rest for three to four minutes. Serve garnished with basil and lemon to squeeze over the dish. You could also increase the portion and serve with white rice.
This style of seafood dish with a creamy texture fits perfectly with the richness of the Chardonnay grape and if you manage to use a Chardonnay that has been barrel-fermented, then the match will be heavenly. The slight sweetness in the basil also fits with the nectarine/peach characters of Chardonnay. Learn more with Brad about Chardonnay and other wines.
Each month, Brad includes a Chardonnay in his subscription pack, check out the subscription online and begin your journey with Brad - receiving great wines every month to your door. Probably the best-value wine subscription service on the planet!
Subscribe Online
100 mls coconut cream / milk
Tablespoon green curry paste
Dash Thai fish sauce
Basil and lemon to garnish
Method
In a pan, slowly heath oil and add the curry paste, garlic and ginger, soften the spices off and then add in the coconut milk, cook on low heat for thirty minutes, adding small amounts of hot water if the sauce congeals or get too thick in the pan.
Add in the prawns and the fish sauce, they cook fast, slowly bring the whole dish to the boil, then heat off. Leave to rest for three to four minutes. Serve garnished with basil and lemon to squeeze over the dish. You could also increase the portion and serve with white rice.
This style of seafood dish with a creamy texture fits perfectly with the richness of the Chardonnay grape and if you manage to use a Chardonnay that has been barrel-fermented, then the match will be heavenly. The slight sweetness in the basil also fits with the nectarine/peach characters of Chardonnay. Learn more with Brad about Chardonnay and other wines.
Each month, Brad includes a Chardonnay in his subscription pack, check out the subscription online and begin your journey with Brad - receiving great wines every month to your door. Probably the best-value wine subscription service on the planet!
Subscribe Online