Coconut & Lemongrass Prawn Curry

The Perfect Pairing with our Gewurztraminer “Cuvée Passion”

Preparation: 15 minutes | Cooking Time: 15 minutes
Serves: 4

Ingredients

• 400 g (14 oz) peeled prawns (raw or cooked)

• 1 onion, finely sliced

• 1 garlic clove, minced

• 2 cm (1 inch) fresh ginger, grated

• 2 stalks lemongrass (fresh or frozen), finely chopped

• 1 teaspoon yellow or red curry paste

• 400 ml (13.5 fl oz) coconut milk

• A drizzle of sesame or sunflower oil

• Juice of ½ lime

• Fresh coriander (cilantro) or parsley

• Salt and freshly ground black pepper

• Basmati rice, to serve

Method

1. Heat the oil in a large frying pan or wok. Add the onion, garlic, ginger, and lemongrass, and sauté for about 2 minutes until fragrant.

2. Stir in the curry paste and cook for another minute.

3. Pour in the coconut milk and bring to a gentle simmer.

4. Add the prawns and cook for 5 to 8 minutes, until they are perfectly pink and tender. Avoid overcooking.

5. Season with salt, pepper, and fresh lime juice to taste.

6. Serve immediately with steamed basmati rice, garnished with fresh coriander.

Food & Wine Pairing

Our Gewurztraminer “Cuvée Passion” is the perfect companion to this fragrant, exotic curry.

Its expressive aromas of tropical fruit, rose petals, and delicate spices beautifully complement the creamy coconut milk, aromatic lemongrass, and gentle heat of the curry. The wine's richness and subtle sweetness create a perfectly balanced pairing, enhancing every flavour of the dish.

A delicious invitation to travel through flavour, combining the elegance of Alsace with the vibrant aromas of Asia.