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Red Shrimp Curry Recipe

 

Red Shrimp Curry Recipe


Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4

This is a fantastic weekday recipe because it's so quick and easy to make. A combination of red curry paste, honey, and coconut milk makes a flavorful sauce that doesn't overpower the delicacy of shrimp. You can easily make this with a mix of almost any vegetables you have at the house, but we like the mix of textures from adding water chestnuts and tender bamboo shoots.

Don't be afraid to pair sparkling wine with food - it's not just for entertaining or canapes! The acidity and bubbles make a fine counterpoint to exotic flavors, such as the curry in this dish. We like the full body of a rosé sparkler with the red curry and meaty shrimp. Our Steal is a fabulous French rosé for just $10 - stock up at this price! For our Splurge, we've chosen a finely balanced selection from classic Napa sparkling wine house, Domaine Chandon.

Wine Pairing

"Splurge"
NV Domaine Chandon Rosé
French-inspired sparkling wine from this Napa winery, with more toasty complexity than the Vernay. ($22)

"Steal"
NV Veuve du Vernay Brut Rosé
Really great price point for Champagne! Nice body and red fruit notes with gentle bubbles. ($10)

Red Shrimp Curry Ingredients:

1 lb large uncooked shrimp, deshelled and deveined
1.75 ounces curry red paste (1.75 ounces)
1 cup jasmine rice

1 can coconut milk (low-fat)

1 can bamboo shoots

1 can water chestnuts

1 small yellow onion

1 clove of garlic

2 tbsps honey

2 tbsp olive oil

Red Shrimp Curry Cooking Instructions:

1.) Chop garlic and onion, and drain bamboo shoots and water chestnuts.

2.) Heat 2 cups of lightly salted water in a small pot over medium-high heat. Bring to a boil, then add rice. Stir occasionally and keep at a low boil for 20-25 minutes until fully cooked through.

3.) While the rice is cooking, in a large sauté pan, heat olive oil over medium-high heat. Add onions and garlic and cook for 2 minutes.

4.) Add coconut milk and stir in curry paste until blended into liquid.

5.) Add shrimp, bamboo shoots, water chestnuts and honey and stir to combine all ingredients. Simmer for 10 minutes until shrimp is cooked through.

6.) Season with salt and pepper to taste, and serve!



Next Recipe:  Shrimp & Swiss Chard with Polenta


 


 


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