Thai pumpkin curry with prawns, coconut milk & lime

An autumnal curry with Hokkaido pumpkin and a New Zealand wine that combines heat and sweetness

A New Zealand wine makes this Thai pumpkin curry with prawns the perfect dish for chilly October evenings. The Hokkaido pumpkin simmers in coconut milk, red curry paste, ginger and lemongrass until it has a creamy, slightly sweet flavour. The prawns are added right at the very end and cooked briefly, ensuring they remain juicy. Fish sauce, lime and Thai basil lend the dish depth, freshness and aroma. The curry is moderately spicy and needs a wine that tempers the heat without overpowering the dish. The Gewürztraminer from Marlborough does exactly that, with its delicate residual sweetness and aromas of lychee and ginger. Everything’s on the table in 45 minutes, and the pumpkin provides exactly the warmth that autumn calls for.

Ideal wine pairing: Whitehaven Gewürztraminer (Marlborough, New Zealand)

In the glass, it glows a medium lemon yellow; on the nose, rose petals, orange blossom and a subtle hint of ginger unfold, which immediately brings to mind curry. On the palate, this white wine reveals lychee, ginger, clover honey and ripe citrus; it is medium-bodied and balanced in its sweetness. With 19.6 grams of residual sugar and 4.4 grams of acidity per litre, the sweetness is balanced by a lively freshness. This sweetness settles like a soft cushion over the heat of the red curry paste, whilst the acidity cuts through the heaviness of the coconut milk. The ginger in the glass meets the ginger on the plate, and the sweet note of the Hokkaido pumpkin is echoed by the clover honey. With 14 per cent alcohol, the wine offers enough body to stand up to the creamy sauce. The citrus notes provide a clean, fresh contrast to the prawns. The long, invigorating finish prepares the palate for the next bite. Serve it at 10 to 12 degrees in a white wine glass.

The recipe:

Thai pumpkin curry with prawns, coconut milk & lime

This Thai pumpkin curry combines sweet Hokkaido pumpkin, succulent prawns and creamy coconut milk to create a dish that brings autumn to your plate. The red curry paste adds a pleasant heat, whilst ginger and lemongrass provide freshness, and fish sauce and lime round it all off with a savoury, tangy flavour. The squash is used with its skin on, which saves time and adds extra texture. It’s served with fragrant jasmine rice. The curry takes 45 minutes to prepare and is perfect for a relaxed dinner for two.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Curry

Cuisine Asian, Thai

Servings 2 people

Calories 850 kcal

Equipment

• 1 Breiter Topf mit Deckel
• 1 Kleiner Topf mit Deckel
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• 1 Sieb
• 1 Kleine Pfanne

Ingredients

  

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FOR THE CURRY:

• 400 g Hokkaido pumpkin
• 250 g Shrimp peeled, gutted
• 1 shallot
• 2 garlic cloves
• 2 cm fresh ginger
• 1 Lemongrass stalks
• 1 red chili pepper
• 2 EL red curry paste
• 1 A tablespoon of coconut oil
• 400 ml coconut milk
• 100 ml vegetable broth
• 1 tablespoon of fish sauce or more, as desired
• 1 Teaspoon of palm sugar
• 2 kaffir lime leaves
• Salt

FOR THE RICE:

• 150 g Jasmine rice
• 300 ml Wasser
• 1 A pinch of salt

FOR SERVING:

• 2 limes
• 1 a small bunch of coriander
• 4 Stems of Thai basil
• 2 A tablespoon of pumpkin seeds

Instructions

 

PREPARATION:

• Wash the Hokkaido squash (400 g), remove the seeds and cut it, with the skin on, into 2 cm cubes.
• Pat the prawns (250 g) dry and season with salt and a splash of lime juice.
• Finely chop the shallot, 2 cloves of garlic, 2 cm of ginger and 1 stalk of lemongrass; use only the tender lower part of the lemongrass.
• Remove the seeds from the red chilli and slice it into thin rings.
• Remove the coriander and Thai basil leaves from their stalks, then finely chop the coriander stalks.
• Toast the pumpkin seeds in a dry frying pan until golden brown, then set them aside.
• Rinse the jasmine rice (150 g) in a sieve until the water runs clear.

COOKING STEPS:

• Bring the rice to the boil with 300 ml of water and a pinch of salt, then cover and cook over a very low heat for 12 minutes.
• Remove the rice from the heat and leave it to stand, covered, for a further 5 minutes.
• Heat the coconut oil in a wide saucepan over a medium heat.
• Sauté the shallot, garlic, ginger, lemongrass and coriander stalks for 2 minutes until fragrant.
• Stir in the red curry paste (2 tbsp) and fry for 1 minute.
• Add the diced pumpkin and fry for 3 minutes, stirring continuously.
• Add the coconut milk (400 ml) and 100 ml of vegetable stock.
• Add fish sauce (1 tbsp), palm sugar (1 tsp) and 2 kaffir lime leaves, then bring everything to the boil.
• Simmer the curry over a low heat for 12 to 15 minutes, until the pumpkin is soft but still has a bit of bite.
• Add the prawns to the curry and leave them to cook for 3 to 4 minutes, until they are pink and firm.
• Season the curry to taste with lime juice, fish sauce and salt.
• Remove the pan from the hob and fold in the Thai basil.

SERVE:

• Turn the rice out into deep plates using a mould or a cup.
• Spread the curry with pumpkin and prawns alongside and on top.
• Sprinkle with chilli rings, coriander leaves and roasted pumpkin seeds.
• Serve with a quarter of a lime and a dash of coconut milk.

SIDE DISHES:

• Jasmine rice
• Cucumber Salad with Rice Vinegar and Sesame Seeds
• Crispy flatbread with coriander dip

Nutrition

Calories: 850kcalCarbohydrates: 78gProtein: 32gFat: 41g

Keyword Curry with coconut milk, Fall Recipe, Gewürztraminer, Hokkaido Curry, Pumpkin and prawn curry, Thai Pumpkin Curry, Wine from New Zealand, Wine to go with Thai curry

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