Easy Thai Shrimp Curry
- 1 pound shrimp peeled and deveined
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1 red pepper sliced
- 3 tablespoons green onions (whites parts, coarsely chopped)
- 4 ounces green curry paste
- 1 tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1–15 ounce can coconut milk
- 10 fresh basil leaves torn in pieces
- salt to taste
- 1 lime optional for garnish
Heat the coconut oil in a large skillet over medium heat and add the garlic. Sauté for 1-2 minutes, or until it just starts to brown.
Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
Add the curry paste and fry, while stirring constantly, for about 30 seconds.
Add the fish sauce, coconut sugar and coconut milk and bring to a simmer for 5 minutes.
Add the shrimp, turn off the heat and cover. Let it sit for 10 minutes, until the shrimp has turned pink and is cooked through.
Once the shrimp is cooked, stir in the basil leaves and add any additional salt to taste. Squeeze a touch of fresh lime juice over the top for an extra fresh burst of flavor.
© Recipe courtesy of Went Here 8 This.
APRIL WINE CLUB:
Napa County, California
SILKY WINE STYLE
The nose is filled with lime, citrus and quince aromatics supported by fragrant floral and mineral notes with a subtle herbal accent.
Varietal: Sauvignon Blanc
Analysis: 13.7% alcohol / volume
Pairing: Thai cuisine, seafood dishes, charcuterie, grilled vegetables, and bright fruit desserts like lemon tarts
Fermented in a combination of stainless steel tanks and custom coopered oak followed by 14 months in barrel; very dry, excellent balance.
ABOUT THE WINERY:
Rangel Ranch focuses on the traditions of their family making and enjoying food friendly wines. Their wines reflect their family history and heritage in every bottle of their Napa County and North Coast releases. Vintage to vintage, winemaker, Paul Scotto, focuses on wine profiles that have held wide appeal through the decades and remain true to the Rangel family traditions. The reds are oak accented with soft tannins and ready to enjoy right away; while the whites are unoaked, crisp and medium bodied.
The family’s vinous heritage and history dates back to 1883 when Salvatore Dominic Scotto, an officer in the Italian Navy, began making wine at his home on the Island of Ischia, just off the coast of Italy. In addition to making wine for his family (a long-held custom in Italy), Salvatore also treated his friends and neighbors to the fruits of his labor.
Great-great grandpa Salvatore passed his skills along to his son Dominic, who migrated to Brooklyn in 1903 and continued the family’s winemaking tradition in America. He carried on the Scotto heritage with his sons who sold their father’s homemade wine in five-gallon crocks from the family’s horse drawn cart. After Prohibition, Anthony Sr. and his older brother Sal created Villa Armando (nicknamed Rustico). Rustico is still produced today and has filled 200,000,000 glasses since its inception, making it one of California’s oldest wine brands.
Today Scotto Cellars is a 5th-generation family-owned and managed wine producing company. They take pride in treating team members not only as collaborators but also as family members who are encouraged to think creatively and live with a can-do attitude. For five generations the Scotto family has embraced the Old World traditions of sharing meals and celebrating meaningful moments with friends. Wine has always been a centerpiece of these events and a reflection of Scotto’s Italian heritage they so proudly embrace. Read more >
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