Shrimp Curry Coconut Broth with Marsanne

This recipe calls for cooking succulent shrimp in a curry coconut broth. The fruity and aromatic notes of Marsanne wine go well with this dish. It's a delicious dish that combines the richness of seafood with the exotic tastes of curry and coconut, making for a perfect meal.

Ingredients:

1 lb shrimp, peeled and deveined
2 tbsp curry powder
1 can 14 oz coconut milk
1 onion, finely chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, grated
1 red bell pepper, thinly sliced
1 cup chicken or vegetable broth
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice for serving
1 bottle Marsanne wine

Instructions:

In a large skillet, heat olive oil over medium heat

Add chopped onion, garlic, and grated ginger

Saut until fragrant, about 2-3 minutes

Add curry powder and stir for another minute

Pour in coconut milk and chicken or vegetable broth

Stir to combine

Bring the mixture to a simmer and let it cook for 5 minutes to allow flavors to meld

Add sliced red bell pepper and shrimp to the skillet

Cook until shrimp turn pink and opaque, about 3-4 minutes

Season with salt and pepper to taste

Garnish with fresh cilantro

Serve the shrimp curry coconut broth over cooked rice

Pair with a glass of chilled Marsanne wine

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