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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Claiborne & Chruchill 2006 Central Coast Dry Gewurztraminer and Thai Shrimp Curry

Presented by: Carole and Marshall Ward

Thai Shrimp Curry

12-14 medium to large fresh shrimp, remove the shells, but leave the tails on 1-14 oz. can of pineapple chunks OR 1½ to 2 cups fresh pineapple chunks
1½ to 2 cups cherry tomatoes
1/3 cup dry toasted coconut
Handful of fresh coriander (to garnish)

Curry Sauce

1 can good quality coconut milk
1 stalk lemongrass, finely sliced and minced
1-2 fresh red chiles, minced, OR 1-3 tsp. Thai chili sauce, depending on how
spicy you want it
¼ cup cooking onion, minced
3-4 cloves garlic, minced
1 thumb-sized piece of galangal or ginger, grated or minced
½ tsp. shrimp paste OR substitute 1 tbsp. fish sauce
¾ tsp. turmeric
½ tsp. ground coriander
3 kaffir lime leaves, frozen or fresh
½ tbsp. brown sugar, to taste
1 tbsp. ketchup OR tomato paste (if using tomato paste, sweeten it
with 1 more tsp. sugar)
2 tbsp. fish sauce + more to taste
Squeeze of lime juice

Place all curry sauce ingredients, except the lime leaves, together in a food processor, blender, or large chopper and process well. OR, simple whisk the ingredients together, stirring well to combine.
Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.
Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomates, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
Remove from heat and cover with a lid to keep warm while you toast the coconut.
Place dry shredded coconut (I used organic, unsweetened) in a dry frying pan. Turn the heat up to medium high. Now “dry fry” the coconut, stirring the coconut continually until it turns golden brown and is fragrant. Pour it into a small dish. Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it.
Pour ½ the toasted coconut in the curry, stirring to incorporate.
Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you’d like it sweeter. Also, you can add more fresh chili or chili sauce it you’d like it spicier.
Serve over Thai jasmine-scented rice, sprinkle the rest of the coconut on top, plus a little fresh coriander. Enjoy!

Recipe from:
Prep time: 15 minutes (unless you have to clean and devein the shrimp and cut up fresh coconut!)
Cook time: 8 minutes (not including rice)
Serves 4 as an entrée

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