1 tbsp red Thai curry paste
juice and zest of 3 limes
12 large prawns, heads removed,
peeled and cleaned
1 tbsp olive oil
1 tsp fish sauce
3 tbsp sweet chilli sauce
2 birdseye chillies, finely sliced
400g pre-cooked rice noodles
3 carrots, peeled and julienned
1 cucumber, peeled and sliced
small handfuls mint, basil, and
1 Place curry paste and juice of 1 lime in a bowl. Season, add prawns and mix well.
2Heat a little olive oil in a non-stick frying pan over a high heat, add prawns and cook for 5 minutes or until tender. Remove from heat, cover and keep warm.
3For the dressing, place juice and zest from remaining 2 limes, fish sauce, sweet chilli sauce and chillies in a small bowl. Mix well to combine.
4Prepare noodles according to packet instructions then divide between bowls. Divide carrot, cucumber and herbs between each bowl. Add prawns, spoon over dressing and serve.
Pinot gris is the natural partner for well spiced food – its poached pear flavours, intriguing texture and understated acidity in vinous harmony with many Asian recipes. Geraldine McFaul’s latest pinot gris has plenty of wild honey, lemongrass and fresh pear flavours which act as the perfect foil to the kick of the chilli, the wine’s lemon bright acidity bouncing off the fresh herbal triumvirate (mint, coriander and basil) in this classic Thai dish.