Riesling Auslese

Ingredients

• 400 gKing prawns (peeled and deveined)
• 250 gFresh pineapple
• 2 tbspYellow curry paste
• 400 mlCoconut milk
• 2 piecesShallots
• 2 piecesGarlic cloves
• 15 gFresh ginger
• 1 pieceRed bell pepper
• 2 tbspFish sauce
• 1 tbspPalm sugar
• 2 tbspLime juice
• 2 tbspPeanut oil
• 0,5 bunchThai basil

Preparation

1. 1Peel and finely dice the shallots and garlic; peel and finely grate the ginger.
2. 2Peel the pineapple, remove the tough core, and cut the flesh into approx. 2 cm cubes. Deseed the bell pepper and cut into strips.
3. 3Heat the peanut oil in a wok or large pan and sauté the shallots, garlic, and ginger until translucent.
4. 4Add the yellow curry paste and sauté briefly while stirring until fragrant.
5. 5Deglaze with coconut milk, add the pineapple cubes and bell pepper strips, and let everything simmer for approx. 6 minutes over medium heat.
6. 6Rinse the king prawns briefly, pat dry, add to the sauce, and let them cook gently for about 3 to 4 minutes.
7. 7Season the curry with fish sauce, palm sugar, and lime juice to perfect the balance of heat, sweetness, and acidity.
8. 8Sprinkle the finished dish with plucked Thai basil and serve, ideally with steamed jasmine rice.