Fast & Easy Thai Red Shrimp (King Prawn) Curry

I have blogged this recipe before, but decided to re-blog, as not only is it a fast and easy recipe with little work, we discovered an awesome wine pairing to go with it that is divine!!!

SO WINE NOTE FIRST: Orvieto is a wine that I first tried on London on the mid 90s, at an Italian restaurant in Bayswater. It is often overlooked as it is assumed that it will lack flavour, being made mostly from the Trebbiano grape that gets a bad rap for producing ‘neutral wines. However, the careful blending with other Italian grapes such as Verdello, give this wine some wonderful aromatic floral flavours, like a summer’s afternoon in an English meadow. It has some soft but clear pear flavours and makes a riveting pairing with the Thai red curry that is perfection on the tongue!!

 This is such a great week night treat as is fast and simple to prepare but is bang on with flavour!

Coconut & Tomato Red Curry

2 tbsp vegetable oil
1 medium onion sliced
2 garlic cloves sliced
1 green chilli deseeded and sliced
3 tbsp Thai red curry paste
1 tbsp tomato puree
200ml/ 7 fl oz vegetable stock
1 can coconut milk
350g /12oz raw large shrimp / king prawns
Cilantro/ fresh coriander & rice to serve (jasmine if you have it)

  1. Heat the oil in a large skillet/frying pan and saute the onion, garlic and half the chilli for 5 minutes until softened. Add the curry paste & cook for 1 min more. Add the puree, stock and coconut milk.
  2. Simmer on medium heat for 10 mins, then add the shrimp/prawns. Cook for 3 mins until they turn opaque. Scatter over the remaining chilli and the cilantro/coriander, then serve with rice.