Wednesday, September 5, 2012

Food and Wine Pairing: Conte Estate “Primrose Lane” 2009 Chardonnay and Thai Seafood Curry



Conte Estate “Primrose Lane” 2009 Chardonnay

Displaying ripe peach and melon aromas and a touch of citrus complexity on the palate. The oak treatment has imparted a creamy depth and complexity, with the overall impression being one of refined elegance. This is a fresh crisp dry wine in a medium bodies style and with a delightful, zesty acid finish.

Food and Wine Pairing: Curry seems to always go hand in hand with a lovely white. In this case the sweetness of the bell peppers and the hint of honey offset the dryness and acid finish of this nice white. The cilantro and ginger flavors enhance the peach and melon aromas and lime juice gives a little zing to the touch of citrus in the white.

Thai Seafood Curry

Ingredients:
  • 2 tsp pure olive oil, (not extra virgin)
  • 1 small yellow bell pepper, de-seeded and cut into thin slices
  • 1 small orange bell pepper, de-seeded and cut into thin slices
  • 4 scallions, small sliced
  • 1 lb. Medium gulf shrimp, de-veined but peels on
  • ½ lb. Sea scallops, halved
  • ¾ lb. Fresh mussels
  • 1/3 cup chopped fresh cilantro
  • 2 Limes juiced
  • 1 tsp fresh very finely chopped ginger
  • 2 tsp Thai red curry paste
  • 3 tea honey
  • 2 cups clam juice or strong shrimp stock
  • 1 cup unsweetened light coconut milk
  • Kosher salt and fresh ground pepper to taste

Preparation:

In a cast iron or stainless steel sauce pan, heat the oil over medium heat. Add the scallions and sliced yellow and orange peppers and sauté briefly. Stir in the curry paste and cook on low for about 30 seconds. Add the clam or shrimp broth, coconut milk, and bring to a simmer for about 5 minutes on low heat.

Stir in the cilantro, scallions, honey, lime juice, then add the shrimp, scallops and mussels to the sauce pan and cover and cook for 2 minutes. and season to taste with kosher salt and pepper.

Optional:
Serve over steamed white rice or rice noodles.

Garnish with fresh cilantro or chive stalks and grilled toast rounds brushed with olive oil

Serves 3-4 People as an entrée.

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