SONOMA COAST
Introducing Sonoma-Cutrer’s Grand Cuvée Late Disgorge. Showcasing the artistry and innovation of our winemakers, and the unique terroir of our Sonoma County Vine Hill and Owsley Ranch Vineyards, fruit for this vintage was picked two to four weeks earlier than our still wines and harvested at 19-20 brix with a very high acidity that is ideal for sparkling wine.
This simple and fast curry can be on the table in a few minutes. Curry and a delicious sparkling wine like the 2018 Grand Cuvee’ make a great combination. I’ve used shrimp here but you could use fresh scallops, calamari, or tinned fishes such as mussels, oysters, cockles or mackerel stirred in gently just at serving time. I’ve used Trumpet mushrooms here but any flavorful mushroom such as oyster, clam shell or maitake could be used.
INGREDIENTS
2 teaspoons cooking oil
2 teaspoons butter
6 ounces fresh Trumpet mushrooms, thickly sliced
Pinch Kosher salt and freshly ground pepper
2 tablespoons red curry paste
19 ounce can well stirred, full fat coconut milk
2 tablespoons fish sauce
1 tablespoon sugar
Juice from one medium lime
1/2 cup chicken stock
1 small red bell pepper, seeded and cut into large dice
1/2 pound large (16 – 20) uncooked, peeled and deveined shrimp
Fresh cilantro or basil leaves for garnish
Cooked long grain rice or Asian noodles rice, to serve
INSTRUCTIONS
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Heat a skillet over medium high heat. Add 1 teaspoon cooking oil and butter. Add mushrooms and sauté until lightly browned. Season to your taste with salt and pepper. Set aside.
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Add the remaining teaspoon of oil and whisk in red curry paste. Whisk for about 30 seconds. Pour in the coconut milk, fish sauce, sugar, lime juice and chicken stock and continue whisking till smooth. Add the red peppers and continue cooking for 2 minutes. Add the shrimp and cook for another 2 minutes. Add reserved mushrooms and heat through. Top with the cilantro and serve with rice or noodles.
