• Perfect for those night when you want something full of warm, smooth comfort. Creamy veg and prawn curry is lightly spiced without being overwhelming, and full of delicious flavours. A wooded chenin blanc hasa will round the creaminess perfectly.

    Recipe by Leila Saffarian 

    Photograph by Dylan Swart 

    Creamy veg and prawn curry

    Serves: 4
    Cooking Time: 25 mins


    • 10ml (2 tsp) vegetable oil
    • 30 – 45ml (2 – 3 tbsp) Thai green curry paste
    • 5cm fresh ginger, sliced
    • 2 x 410g tins coconut milk
    • 125ml (½ cup) vegetable stock
    • juice of 3 limes
    • 15ml (1 tbsp) fish sauce
    • sea salt and freshly ground black pepper, to taste
    • 1 large aubergine, cubed or 6 small aubergines, halved
    • 8 cleaned and shelled prawns
    • 200g baby spinach leaves
    • 100g mange tout, sliced
    • steamed jasmine rice, to serve
    • fresh coriander, to serve
    • fresh red chillies, to serve
    • fresh lime cheeks, to serve



    Heat the oil in a medium pan over medium-high heat and add the green curry paste. Fry for 1 minute until fragrant and add the ginger.


    Add the coconut milk, stock, lime juice, fish sauce and seasoning. Bring to a boil then reduce to a simmer.


    Add the aubergine and cook for 5 minutes.


    Add the cleaned prawns and cook until the prawns are ready, about 6 more minutes.


    Adjust the seasoning (more lime, fish sauce and seasoning may be required, depending on personal preference) and turn off the heat. 6 Add the spinach and sliced mange tout. 7 Serve with jasmine rice, fresh coriander, chilli and plenty of fresh lime.


    Healthy tip: Substitute one tin of the coconut milk with an extra cup of vegetable stock or a tin of soya cream to reduce the fat content.