TC Recipe: Coconut Prawn Curry

May 06 2014

By Sous Chef Danielle Lewis
Suggested Pairing: 2012 King Estate Gewürztraminer
Serves 4

Prawn Curry

Cooking for a Gewürztraminer is different than cooking for other white wines. This is because Gewürztraminer can take on flavors that are a little out of the ordinary for other whites, spicy flavors like peppers, horseradish, wasabi, and ginger are all within reach. The sweeter, entry of our block 19B Gewürztraminer is no exception, and it’s nice touch of acid on the finish that makes it excellent with all sorts of foods and flavors. Sous Chef Danielle put together a coconut curry with prawns to showcase this versatility. The curry is a floral back drop, punctuated by the other spices, that blends quite beautifully with that sweet to light acid flavor of the wine. Feel free to add other vegetables to this dish, or to use brown rice instead of jasmine. Enjoy! – Executive Chef Benjamin Nadolny


  • 2 Lbs prawns, peeled and deveined
  • 1 red onion, diced
  • ½ cup leeks, julienne lengthwise
  • 1 cup shiitake mushrooms, cleaned
  • 1 T garlic, minced
  • 1 T fresh ginger, minced
  • 1 T curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 2 tsp sugar
  • ¼ tsp turmeric
  • 1 ½ cups coconut milk
  • 1 cup fish stock (chicken stock if fish stock is not available)
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 cups water

To Serve

  • 8 lemon wedges
  • 2 cups jasmine rice
  • 4 T green onion, minced


  • Add the water and rice to a heavy bottom pot
  • Bring the rice and water to boil, cover and simmer for 15 minutes until water is absorbed, remove from heat and allow to rest for 5 minutes
  • Sweat red onions until soft and translucent
  • Add leeks, mushrooms, carrots and sweat until caramelized
  • Add minced garlic and ginger, then the curry powder, spices, and sugar, cook for one minute
  • Add the coconut milk and fish stock, simmer for about 6 minutes
  • Add the prawns and cook for 5 minutes, until the prawns are cook through
  • Allow the curry sauce to reduce until it is thickened
  • Serve curry over jasmine rice, top with fresh squeezed lemon wedge and green onions