A RECIPE FROM TRENZA WINERY
“Curry and Viognier are a real match,” says Winemaker Christian Roguenant. “I often do winemaker dinners, with shrimp, chicken or fish curry paired with Viognier. The wine is so aromatic, and this Shrimp Curry has a little kick. Every time we do this pairing at one of our dinners and then offer guests the wines to purchase, our Viognier is always the winner.”
2 tablespoons peanut or vegetable oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 medium onions, diced
2 ½ tablespoons curry powder
1 small fresh serrano or other red chili, halved, seeds and ribs removed
3 medium tomatoes, cored, seeded and finely chopped
2 cups vegetable or chicken broth
2 cups coconut milk
Salt, to taste
2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh cilantro or flat-leaf parsley, chopped
Heat the oil in a heavy pot over medium-low heat. Add the garlic, ginger and onions. Cook, stirring, until wilted, about 10 minutes.
Add the curry powder and continue to cook, stirring, over low heat for another 2 minutes. Add the chili and tomatoes and cook, stirring, another 2 minutes.
Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes. Whisk in the coconut milk and cook until the sauce thickens slightly, about 10 more minutes. Season with salt. [Can be made ahead to this point and kept in the refrigerator for a day or two.]
Just before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and add the shrimp. Simmer until just cooked through, about 4 or 5 minutes. Be careful not to overcook. Add the cilantro or parsley and serve over rice.
Enjoy with your Tangent Viognier.