Thai Coconut Shrimp Curry | Sonoma-Cutrer Vineyards

Ingredients

• 2 tsp yellow curry paste
• Vegetable oil
• 2/3 c chicken or shrimp stock
• 1-1/3 c well stirred coconut milk
• 1 tsp fish sauce or to taste
• 2 tsp brown sugar or to taste
• 1/2 tsp ground turmeric, optional
• 2 tsp fresh lime juice or to taste
• 1 lb 16 – 20 shrimp, peeled and de-veined, preferably wild Gulf shrimp
• 1 c stemmed and seeded red bell pepper, cut into 1 inch pieces
• 1-1/2 c zucchini cut into attractive shapes
• 2 c mushrooms or your choice sliced thickly
• Cilantro sprigs for garnish