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Spice up the night with viognier

 
 

SPICY YELLOW-PEANUT SHRIMP CURRY AND VIOGNIER


Serves 4

 

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

In a large saucepan, combine water, Viognier, coconut milk, curry powder, curry paste, gingerroot, 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!

 
 
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