Easy Shrimp Curry | Sonoma-Cutrer Vineyards

Ingredients

• 2 teaspoons cooking oil
• 2 teaspoons butter
• 6 ounces fresh Trumpet mushrooms, thickly sliced
• Pinch Kosher salt and freshly ground pepper
• 2 tablespoons red curry paste
• 19 ounce can well stirred, full fat coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Juice from one medium lime
• 1/2 cup chicken stock
• 1 small red bell pepper, seeded and cut into large dice
• 1/2 pound large (16 – 20) uncooked, peeled and deveined shrimp
• Fresh cilantro or basil leaves for garnish
• Cooked long grain rice or Asian noodles rice, to serve