Register

Search Articles

Login

Recipes

- find, collect, organize, and personalize...

Search

Bon Appétit

Current Issue | Index

Cooking Light

Current Issue | Index

Cooks Illustrated

Current Issue | Index

EatingWell

Current Issue | Index

Food & Wine

Current Issue | Index

Gourmet

Current Issue | Index

Saveur

Current Issue | Index

Mercury News

Current Issue | Index

Cookbooks

View All

Spicy Yellow-Peanut Shrimp Curry Print E-mail

Save Recipe: Spicy Yellow-Peanut Shrimp Curry

ImageToday, Cline Cellars (Sonoma, CA) shares with us a wonderful spicy shrimp curry.  The curry mixes a tasty combination of spices, coconut milk, ginger, and red pepper with potatoes, carrots, mushrooms, peanuts and shrimp.  Cline Cellars recommends pairing this curry with their Viognier for a wonderful dinner.

Spicy Yellow-Peanut Shrimp Curry and Viognier

Serves 4

  • 1 ½ c water
  • 2 tbsp Cline Viognier
  • 1 ½ c sweetened coconut milk
  • 3 tbsp yellow curry powder
  • 2 tbsp yellow curry paste
  • 2 tbsp minced fresh ginger root
  • 1 tbsp honey
  • ¾ tbsp red pepper flakes
  • 2 tbsp soy sauce
  • 3 tbsp white vinegar
  • 1 ½ tbsp fish sauce
  • 3 cloves minced garlic
  • 3 rounded tbsp peanut butter (chunky or smooth)
  • ¾ c red or white potatoes, peeled and cubed
  • ½ c carrots, chopped
  • 1 tbsp flour
  • ¾ c green bell pepper, chopped
  • 2 tbsp fresh basil, chopped
  • ¾ c onion, chopped
  • ¾ c mushrooms white, chopped
  • 1 ½ c uncooked, shelled, de-veined shrimp

In a large saucepan, combine water, Viognier, coconut milk, curry powder, curry paste, ginger root, honey, red pepper flakes, soy sauce, white vinegar, fish sauce, garlic, peanut butter, potatoes, and carrots, and bring to a boil. Reduce heat to medium low and cover for 25 minutes. After the sauce has simmered, carefully dust in flour while simultaneously stirring gently to thicken sauce. When fully homogenized, mix in green bell pepper, basil, onion, and mushrooms. Cover and let simmer for 10 minutes and then mix in shrimp and cover for about 3 minutes or until pink. Serve on a bed of Jasmine rice and a glass of Cline Viognier. Enjoy!

About Cline Cellars

ImageCline Cellars, located in the Carneros region of Sonoma, is owned and operated by Fred and Nancy Cline. Established in 1982, Cline produces rich, distinctive Rhône-style wines and intense Zinfandels for which it has garnered enormous acclaim. The tasting room is located in a charming 1850s farmhouse surrounded by a wrap-around porch, spring-fed ponds, beautifully landscaped gardens, picnic areas, an Avian collection and the California Missions Museum.

Cline Cellars
24737 Arnold Drive/Highway 121
Sonoma, CA 95476
Find More Recipes PermaLink
Stumble It! Digg This! Save to del.icio.us!
 
< Prev   Next >

   
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 by Project Foodie. All Rights Reserved.
   Home