Ruby Riesling

Ingredients

• 400 gKing prawns (peeled and deveined)
• 400 mlCoconut milk (full-fat)
• 2 tbspRed curry paste
• 2 stalksLemongrass
• 25 gGalangal (fresh)
• 4 piecesKaffir lime leaves
• 2 tbspFish sauce
• 1 tbspPalm sugar (or brown sugar)
• 150 gSugar snap peas
• 1 pieceRed bell pepper
• 1 pieceLime (juice only)
• 200 gJasmine rice
• 1 bunchFresh cilantro

Preparation

1. 1Thoroughly clean and wash the prawns, then pat them dry with paper towels.
2. 2Crush the lemongrass firmly with the back of a knife to release the essential oils, and slice the galangal into thin pieces.
3. 3Add the top, thick layer of fat from the coconut milk into a wok and heat over medium heat until the oil separates.
4. 4Stir the red curry paste into the coconut fat and roast for about 2-3 minutes until the aromas have fully developed.
5. 5Stir in the remaining coconut milk along with the lemongrass, galangal slices, and kaffir lime leaves, and simmer gently for 10 minutes.
6. 6Cut the bell pepper into fine strips, add them to the broth along with the sugar snap peas, and cook over medium heat for 5 minutes until crisp-tender.
7. 7Add the prawns to the curry and let them cook through for about 3 to 4 minutes until they turn their characteristic pink color.
8. 8Steam the jasmine rice in lightly salted water according to the package instructions.
9. 9Season the curry with fish sauce, palm sugar, and fresh lime juice to achieve a perfect balance of sweet, sour, and salty.
10. 10Remove the lemongrass and kaffir lime leaves before serving and garnish the dish with plenty of fresh cilantro.