Another ‘cooking with wine’ episode. Essential ingredients are shown below. Everything else is entirely optional.
Create your own classic Chinese take-away curry without going near one. You will need:
- 1/2 pot of Goldfish Chinese Curry Sauce
- Onions
- Green and Yellow Peppers
- Mushrooms
- Peas
- Tiger Prawns
- Vegetable Oil
- Rice
- 1 (one) bottle of white wine
Method
- Pour a glass of wine (note that no wine is needed in the actual recipe it simply provides inspiration to the process)
- Chop the onions and peppers and fry gently in oil for a few mins and then add the chopped mushrooms
- Prepare the special curry sauce according to the instructions and add to the vegetables
- Add the prawns and peas – your creation should look like this:
- Leave to simmer, stirring occassionally
- Meanwhile cook the rice
- Once the rice is cooked, serve immediately; it should look like this:
There you go. Just as good as a take-away without all that irritating take-awaying!
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It looks very good !!!
How strong is that curry sauce?
Its the weakest of three options. I’ve never tried the others though
Oh that looks great! Thank you! I am always looking for this kind of thing because I am allergic to shell fish so I have to keep away from the real places and have to make my own!
Funny! Like the wine!
I love curry!! This looks so good! Thanks for the idea! Will definitely be on the lookout for curry sauce
Where can I get me one of those Goldfish Chinese Curry sauces here in the States? That looks killer!
Try asking at Fresh and Easy. In the UK its called Tesco – thats where we get it over here. Demand they get it for you!
Mmmmmm, I can almost smell it from here.
Im beginning to think I should set up shop and start selling this stuff!
ooh another curry! yum-o!:D
Yum! Looks delicious!
Now this is cookery after my own heart…..wine certainly does provide inspiration!
It does indeed but it can also cause mistakes!
I cook quite a bit, and curry is one thing I’ve never done. Might have to go after a dish like this. And I love the inspiration. What wine did you pair with it?
Chardonnay – probably because it quite strong and doesn’t get overpowered although this is a very mild curry. (for some reason its got to be Australian)
This looks very good! My husband would love it!