Preparation
- Cook the jasmine rice according to the packet instructions.
- Heat the oil in a large, deep frying pan over a medium heat and cook the onion, stirring, for about 3 minutes until soft, without browning.
- Add the spring onions, garlic, ginger and curry paste and fry, stirring, for 2 minutes until fragrant.
- Stir in the coconut milk, water, fish sauce and sugar and bring the sauce to a gentle simmer.
- Add the pepper and simmer for about 5 minutes, then add the courgette and cook for a further 5 minutes until both are tender but with a little bite.
- Place the prawns in the sauce and stir for 3 to 4 minutes until pink and just cooked through.
- Stir in the lime juice and herbs, taste, add more salt if needed, and serve with the rice.
Drink with it
White wine · excellent match
Riesling Kabinett off-dry or Gewürztraminer
Residual sugar and acidity cushion the green curry paste, and lime and herbs find an echo in the fruit of the wine.
Which wine pairs with food? A simple approach to choosingPale lager · excellent match
Thai or pale lager, ice-cold
Cold and sparkling, it cools the chilli and cuts through the rich coconut milk.
Pils or Helles: What's the Difference?Floral gin · excellent match
Floral gin and tonic with cucumber and lime, plenty of ice
The citrus and herbs of the gin meet the lime and coriander; ice and tonic dampen the heat that alcohol would otherwise amplify.
Gin styles: London Dry, Old Tom, Navy Strength, and moreWheat beer · good match
Witbier
The coriander and citrus peel in the beer pick up the fresh coriander and lime.
Wheat Beer: Where Do Banana and Clove Come From?Rosé · good match
Dry, fruity rosé, well chilled
Red fruit and acidity suit the sweetish prawns and carry the creamy sauce.