Thai curry shrimp stir fry

Thai Curry Shrimp Stir-fry


Serves up to 4 people

  • 2 tbsp. soy sauce
  • 1 tbsp. water
  • 2 tbsp. fish sauce
  • 4 tbsp. brown sugar
  • 3-5 tbsp. of peanut oil (or other high heat oil)
  • 1 jalapeño pepper, seeded, chopped
  • 2 tbsp. fresh ginger, peeled, grated
  • 1 tsp. red chili flakes
  • 1 lbs. medium or large shrimp (31-40 count or higher) peeled and deveined
  • 1/2 red onion, cut in 1-inch pieces
  • 4-6 cloves of garlic, chopped or pressed
  • 3/4 cup Season Cellars Transparency
  • 2-3 tsp. red curry paste
  • 2 cups of grape or cherry tomatoes, halved
  • Fresh basil leaves for garnish
  • Fresh mint leaves for garnish
  • 1 lime
  • Fresh cilantro, chopped

Best paired with...

Season Cellars Transparency

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Invigorating tango on the tongue…
Life has only just begun…


Jumpstart all your senses with this delightful blend of 50% Muller-Thurgau, 35% Muscat, 15% Riesling.



Prep time: 30 minutes
Cook time: 15 minutes
Serves: 4 guests

Ingredients and cooking times are approximate.


Like any recipe adjust things to your taste, that’s why I listed a range of ingredient sizes for some things. For instance we love garlic so I put more of it in than I list on the recipe. Watch that during sautéing it doesn’t get too dry and possibly add a little more oil if necessary.

  1. In a small cup, combine the first 4 ingredients and set aside.
  2. Heat the oil in a large non stick skillet over medium-high heat. Add the jalapeno, ginger and chili flakes and cook for 30 seconds to a minute.
  3. Add the shrimp and stir-fry until pink but translucent in the middle, about 2 minutes. Transfer the shrimp to a platter or bowl.
  4. Add the onion, pepper and garlic to the skillet and stir fry until lightly browned, about 3-5 minutes. Reserve onion/pepper mixture in separate bowl or platter.
  5. Add Season Cellars Transparency and quickly de-glaze the skillet scraping all the sides and bottom while reducing the liquid by 1/3, about 1 minute.
  6. Add curry paste and stir-fry for 1 minute.
  7. Add shrimp back into skillet along with soy sauce mixture and bring to a boil and stir-fry until shrimp are fully cooked and somewhat glazed, about 3-4 minutes.
  8. Add tomatoes and stir until coated with sauce, about 15 seconds.
  9. Add onion/pepper mixture and stir-fry for another 30 seconds. Remove from heat and stir in the basil, mint and lime juice.
  10. Serve over jasmine or other white rice and garnish with cilantro.

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