The Perfect Pair: Thai red curry with prawns and coriander rice & Château D'Aqueria, Tavel

Tavel rosé is easily recognisable in the glass from it’s opulent red hue, lighter than a red wine but darker than most rosé, and ready to challenge any pre-conception that colour equates to sweetness! The maceration of red grapes which gives this wine it’s pigments also creates clear structure, making a super food-friendly wine that feels robust and juicy. Notes of raspberry, strawberry and pomegranate along with nuances of spice help this wine match up with sometimes ‘tricky’ flavours such as Asian spices or smoky BBQ flavours. If you have been spending your summer days sipping Provence this is a great talking-point wine, from a lesser-known French region, to be brought out when the big flavours are at the table.

Ingredients

• Vegetable oil

• Sea salt

• 1 tbsp ground coriander

• 1 tbsp ground cumin

• Pinch of black peppercorns

• 2 red peppers

• 1 red chilli

• 2 lemongrass stalks

• 50g fresh ginger

• 6 cloves of garlic

• 1 bunch spring onions

• 800ml coconut milk

• 1 lemon

• 1 lime

• 10ml maple syrup

• 2 tbsp fish sauce

• 100g basmati rice

• 1 bunch fresh coriander

• 8 king prawns (peeled and deveined)

• Roasted veg of your choice - we used courgette and peppers (roast ahead of time for 40 minutes)

Method

1. Add the coriander, cumin, peppercorns, red peppers, chilli, lemongrass, ginger, garlic, and spring onions into a jug blender. Blitz to a smooth paste and set aside.

2. In a pan, sweat the spring onions in vegetable oil until golden. Add chopped garlic and cook for 1 minute.

3. Stir in tomato paste, red Thai curry paste, and the reserved lemongrass. Cook for 5 minutes, stirring regularly.

4. Add the coconut milk, the paste from Step 1, and dark brown sugar. Simmer on low heat for 30 minutes, stirring occasionally.

5. Remove from heat, add lime juice, remove the lemongrass stalks, and blitz again for a smooth sauce.

6. Add the roasted vegetables and peeled prawns directly into the hot curry and cook for 2 minutes until just done.

7. Meanwhile, wash the rice under cold running water 3 times. Bring a pot of water to a boil, add salt and rice, and cook at a simmer for 5 minutes. Turn off heat, cover, and let rest for 10 minutes. Strain and mix with chopped coriander.

8. To serve, press the rice into a cup to shape, then invert onto a bowl. Spoon the curry alongside and garnish with extra coriander if desired.