Tuesday, September 1, 2009
Thai shrimp and mushroom curry
Ingredients for the curry: one large red onion, diced; four cloves garlic, minced; two nubs ginger, peeled and minced; olive oil for sautéing the above; one heaping tsp shrimp paste; 1/2 cup leftover red wine; one can coconut milk; two stalks lemon grass, cut into large pieces; juice of 2 1/2 limes (the last half lime went into the salad dressing); 3/4 pound large prawns, deveined and butterflied; 1/2 pound small crimini mushrooms, washed but left whole; two garden tomatoes, diced; one bunch basil, stems removed; salt and soy sauce to taste. Serve over brown rice — allow 1/2 cup dried rice per person. The curry serves three.
What made last night's meal particularly fun, in addition to having my best friend from college over, was the progression of wines. We had some leftover Red Bicyclette Pinot Noir from the night before, which went into the curry. We then paired the meal with the "French Rosé" from Red Bicyclette, which we started sipping while cooking. Since one bottle didn't quite satisfy three people (all of whom have been reasonably stressed out by various things), we opened up a bottle of Red Bicyclette's Chardonnay.
Red Bicyclette is a French winery that makes very tasty medium-end wines. At Safeway, the bottles run about $11, but with the club card and discount when you buy six bottles, they are closer to $6. Highly recommended.