Muscat Ottonel
Thai prawn curry with coconut milk
Why appropriate?
The creamy coconut milk and the slight sweetness of the curry harmonize perfectly with the floral aromas of the Muscat Ottonel.
Ingredients list:
|
400g |
shrimp(s) |
|
3 |
spring onion(s) |
|
200g |
Carrot(s) |
|
250g |
|
|
1 small |
broccoli |
|
250g |
Sugar snap pea(s) |
|
5 tbsp |
Curry paste, red |
|
1 ½ liters |
coconut milk |
|
2 tbsp |
Peanut butter |
|
few |
Oil for frying |
Preparation:
Sauté the spring onions and finely chopped carrots in a hot wok with a little oil. Add the mushrooms and sauté. Once the mushrooms are soft, add the finely chopped broccoli and the snow peas.
Sweat the vegetables together for 2 minutes, then add the curry paste and heat for another 2 minutes, stirring occasionally.
Deglaze the vegetables with the coconut milk and stir in the peanut butter. Bring the curry to a boil, stirring occasionally. Add the shrimp and simmer on low heat for 3-5 minutes.