Spicy Thai curry with prawns

Ingredients: 1 tbsp. sesame oil, 2 fresh red chillies, 450 g prawns (without shells), a can of coconut milk, 1 yellow or red pepper, 1 tbsp. fish sauce, 100 ml vegetable stock, ½ cup sugar snap peas, 1 handful Chinese leafy cabbage, ½ cup finely chopped coriander, 2 chopped spring onions, juice of half a lime, 2-4 tbsp. red curry paste, salt and pepper to taste
For the garnish: fresh chillies, coriander leaves and lime slices


Heat the oil in a wok or frying pan over medium heat. Wash the peppers and the chillies, cut them into pieces and fry them in the oil until hot. Add the curry paste while stirring. Add the coconut fat that has separated from the coconut milk and fry the curry paste until the colour darkens a little. Then stir in the rest of the coconut milk, the vegetable stock and the fish sauce. Bring the whole thing to the boil, then reduce the heat and simmer. Stir occasionally. After about six to ten minutes, the paste should thicken. Now add the prawns and vegetables and cook for three to five minutes. Remove the pan from the heat, add the spring onions, coriander and lime juice and season with salt and pepper. Serve with basmati rice. Garnish with chillies, coriander leaves and lime slices as desired and serve.

Our Wine Recommendation

The Backsberg Chenin Blanc 2020 is the perfect accompaniment to the fiery spicy curry, as it goes perfectly with vegetarian dishes that can be a little spicier. The multi-layered fruit flavours and fine acidity make the white wine a versatile food companion. Or go for the Backsberg Pinotage Rosé 2021. The wine made from South Africa's national grape is a wonderful complement to seafood and delights with fruity strawberry notes underpinned by a hint of mint.

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