Green curry with Saint-jacques and prawns

Green curry with Saint-jacques and prawns

Delicate with lovely Asian flavours, we chose a Château Hargue to go with this meal. A lovely sweet white.

Preparation

20 min.

Cooking

16 min.

Persons

4

Ingredients

  • 250 gr. of raw prawns and 10 scallops
  • 200 ml of coconut milk
  • 1 à 2 spoons of green curry paste
  • 1 onion ,  2 courgettes
  • garlic, 1 lime
  • a few branches of coriander
  • olive oil

Preparation

  1. Rince the scallops and leave them on kitchen roll. Shell the prawns and take off head and tail.
  2. Prepare the Veg: Chop the onion finely and grate the courgettes with a big holed grater. Crush the garlic cloves.
  3. In a wok, brown the onions with a drizzle of olive oil. Then add a spoon full of green curry paste and brown for 1 minute. Add the courgettes, crushed garlic and cover the lot with coconut milk, lime juice and half a cup of water. Let it boil for 10 minutes and then add the seafood. This will cook for a further 3 to 4 minutes.
  4. Present your green curry in a soup bowl with a few coriander leaves. May be served with Thai rice.
Le Bordeaux Blanc Château La Hargue dans la Cave des 1001 Châteaux

Which wine to choose?

Le Bordeaux Blanc Château La Hargue dans la Cave des 1001 Châteaux

Les vignes de ce château sont conduites en agriculture raisonnée. Le domaine, situé sur la commune de Ladaux, profite d’un terroir argilo-calcaire unique et d’une parfaite exposition au soleil.

Robe : belle et brillante, or pâle.
Nez : délicats arômes de fruits exotiques et d’agrumes.
Bouche : fine et élégante, parfaitement équilibrée, léger et minéral.
Assemblage : 33% Sémillon, 33% Sauvignon, 34% Muscadelle.