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
Sparkling yet clear…
Dancing flowers in the air…
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.
GOLD – SAVORNW WINE AWARDS 2022
DOUBLE GOLD – OREGON WINE AWARDS 2022
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.
- In a small cup, combine the first 4 ingredients and set aside.
- 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.
- Add the shrimp and stir-fry until pink but translucent in the middle, about 2 minutes. Transfer the shrimp to a platter or bowl.
- 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.
- 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.
- Add curry paste and stir-fry for 1 minute.
- 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.
- Add tomatoes and stir until coated with sauce, about 15 seconds.
- Add onion/pepper mixture and stir-fry for another 30 seconds. Remove from heat and stir in the basil, mint and lime juice.
- Serve over jasmine or other white rice and garnish with cilantro.
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