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.
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
Jodi a/k/a tampawinewoman