Quick Curry with Prawns in Crémant de Bordeaux Sauce with Thai Rice and Timut Pepper
24 frozen prawns
15cl Jaillance Crémant de Bordeaux
2 cloves of garlic
¼ bunch of fresh coriander
4 cl groundnut oil
5g red curry paste
6 pinches of salt
20cl unsweetened coconut milk
For the Rice :
300g Thai rice
3cl sesame oil
2g Timut pepper
4g coarse salt
For the rice :
Rinse the rice in cold water and place in a saucepan with 1 and a half times its volume of water. Add the Timut pepper and coarse salt. Cover and bring to the boil. Cook for 5 mins and check seasoning. Add a drizzle of sesame oil, stir and keep warm.
For the prawns :
Peel the onions and slice thinly. Shell the prawns and remove the black vein along the back. Finely chop the coriander.
Fry the onions and garlic in groundnut oil with a pinch of salt over a medium heat for about 5 mins until golden. Add the curry paste, deglaze with the Crémant and bring to the boil. Add the coconut milk and reduce until thick and creamy. Check seasoning, adding salt if necessary, add prawns and continue to cook. Sprinkle with coriander.
Serve the rice in small bowls set on a plate and arrange the prawns in sauce in another small bowl alongside.
Chef’s tips: Try adding some bird’s-eye chilli to the curry, and replacing the coconut milk with cream.
Recipe created for Jaillance by Atelier des Chefs