Thai Coconut Shrimp Curry | Sonoma-Cutrer Vineyards
Add whatever vegetables you like to this curry recipe!
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Cooking tools:
- Saucepan
- Whisk
- Saute pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Wooden spoon
- Spatula
- Colander
- Fine-mesh sieve
- Serving bowl
- Ladle
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
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