Log In / Join Now

Langoustine and Cucumber Canapés With Thai Red Curry

Chef William Bradley goes for sweet and hot in this recipe, with a slightly prickly red curry atop sweet and briny langoustines. This dish finds a happy partner in nonvintage Champagne.
Finger food for a small party
(View full menu) Champagne Celebrations
Posted: May 31, 2010

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

Job Opportunity

WineSpectator.com seeks an assistant editor in its New York City office to help develop content for its website, e-mail newsletters, social media platforms and apps. Candidates should have one to three years of journalism experience in a digital environment and be able to handle daily deadlines. Get more details.

WineRatings+ app: Download now for 300,000+ ratings.