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Thai Coconut Shrimp Curry

By Chef John Ash

Prepared Thai curry pastes are easily found at Southeast Asian markets or on-line. Note that curry pastes can differ in their intensity and heat so you might start by adding a little less the first time and adding more to taste. Add whatever vegetables you like to this curry. Pairs well with The Cutrer Chardonnay.

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    Serves 4

    Total Time 40 minutes

    Prep Time 20 minutes

    Difficulty Level Medium

    Ingredients

    2 tsp yellow curry paste

    Vegetable oil

    2/3 c chicken or shrimp stock

    1-1/3 c well stirred coconut milk

    1 tsp fish sauce or to taste

    2 tsp brown sugar or to taste

    2 tsp brown sugar or to taste

    1/2 tsp ground turmeric, optional

    2 tsp fresh lime juice or to taste

    1 lb 16 – 20 shrimp, peeled and de-veined, preferably wild Gulf shrimp

    1 c stemmed and seeded red bell pepper, cut into 1 inch pieces

    1-1/2 c zucchini cut into attractive shapes

    2 c mushrooms or your choice sliced thickly

    Cilantro sprigs for garnish

    Directions

    1. First make the curry sauce by adding curry paste to a heavy saucepan with a few drops of oil. Cook, stirring until fragrant for a minute or two. Add the stock, coconut milk, fish sauce and sugar and simmer for a few minutes to thicken a little bit. Whisk in turmeric if using (it makes for a pretty sauce). Taste and adjust the salt, sweet and hot flavors to your taste.

    2. Just before serving add lime juice. Set aside. Can be made a day or two ahead and stored covered and refrigerated. Warm before using and adding the final lime juice.

    3. Peel and de-vein your shrimp. Save the shells to make a stock later if desired. You can make a flavorful shrimp stock for soups or sauces by simply taking uncooked shells that you’ve stored in the freezer, sauté them with a few drops of oil until they turn a bright pink and then adding them to simmering chicken stock. Simmer for 5 minutes s or so then strain, discarding the shells.

    4. Add a little oil to a large sauté pan. Sauté the bell pepper, zucchini and mushrooms for a minute or two to slightly soften them and get rid of their raw flavor.

    5. Add shrimps and sauté for another couple of minutes until they are almost cooked thru. The very center should still be slightly translucent.

    6. Add curry sauce and bring to a simmer. Taste for seasoning and serve with rice or rice noodles topped with cilantro sprigs.

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