Every once in a while, dinner is consumed so quickly at my house that escapes that perfect photo opportunity. This was the case with last night's shrimp curry. I have designated this year as the year of the sauce, and have a number of recipes that I plan on attempting. Some of them are quick sauces and others range all the way up to the classic mother sauces. I have always loved coconut curry sauce and was thrilled when I found a recipe that met my expectations for a quick sauce. This means that there is little prep, few ingredients, and yet still an intensity of flavor.
Here we go: Saute 1-2 tablespoons sweet onion, or shallots in about 1 tablespoon of olive oil. Add 1 tablespoon of curry powder and stir for about 1 minute, until the curry powder releases its aroma. Add in 1 cup of unsweetened coconut milk and 1 teaspoon of crushed red chile pepper flakes. Heat through and let the flavors combine. Stir in 1 tablespoon of chopped basil and the juice of 1/2 lime. At this point you can stir in whatever cooked protein you are using. Last night I had roasted some shrimp in the oven. I served the whole thing over rice.
Here we go: Saute 1-2 tablespoons sweet onion, or shallots in about 1 tablespoon of olive oil. Add 1 tablespoon of curry powder and stir for about 1 minute, until the curry powder releases its aroma. Add in 1 cup of unsweetened coconut milk and 1 teaspoon of crushed red chile pepper flakes. Heat through and let the flavors combine. Stir in 1 tablespoon of chopped basil and the juice of 1/2 lime. At this point you can stir in whatever cooked protein you are using. Last night I had roasted some shrimp in the oven. I served the whole thing over rice.
So, in the time that it takes you to order takeout you can make a great tasty sauce. Last night's sauce was inspired by Chef Victor Wang at Zen Forrest's recommendation of Midas Touch beer from Dogfish Head. With an absolutely intriguing aroma, stunning golden color, honeyed texture, and exotic ingredients, I was hooked on first sip.
This brew packs a big wollop of alcohol at 9.0 ABV. Almost twice that of my beloved Cigar City Maduro from the previous night.
If I were to pair wine with this curry, I'd look for a Riesling, Gewurztraminer, or perhaps a Viognier. I would love to check out good friend Paul Clear's offering of Lobetia Viognier from Terroir Wines.
This brew packs a big wollop of alcohol at 9.0 ABV. Almost twice that of my beloved Cigar City Maduro from the previous night.
If I were to pair wine with this curry, I'd look for a Riesling, Gewurztraminer, or perhaps a Viognier. I would love to check out good friend Paul Clear's offering of Lobetia Viognier from Terroir Wines.
Cheers!
Jodi a/k/a tampawinewoman
Jodi a/k/a tampawinewoman
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