Dry Curry Prawns

Dry Curry Prawns Recipe

Chef Bernard Henry shares this recipe for Dry Curry Prawns. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

Prawns Ingredients

Yield: 4 Servings

  • 1 Pound of large shrimp
  • 1/2 Cup of coconut milk
  • 5 Shreds of red chili
  • 7 Sweet basil leaves
  • 2 Kaffir lime leaves
  • 1-2 teaspoons of red curry paste
  • 1/2 teaspoon of sugar
  • 1 Tablespoon of fish sauce
  • 1/2 Cup of mushrooms, sliced in half
  • Chicken stock
  • Salt
  • Garnish: Chiffonade of kaffir lime leaves and julienne of red peppers

Prawn Instructions
  1. Heat oil in a wok. 
  2. Stir fry the red curry paste until fragrant and then add the mushrooms and shrimp.  Add chicken stock if needed.
  3. Add sugar, fish sauce, and coconut milk.
  4. Add red chilis, lime leaves, and basil leaves. 
  5. Season with salt.

Wine Selections
  • Fleur de California 2006 PINOT NOIR (Carneros, California)
  • Sherwood Estate 2007 SAUVIGNON BLANC (Marlborough, New Zealand)
  • Tablas Creek Vineyard 2006 CÔTES DE TABLAS BLANC (Paso Robles, California)