Main Dish
Yellow Curry with Mixed Autumn Vegetables
Carol Shelton Wines
3354-B Coffey Lane
Santa Rosa, CA 95403
carolshelton.com
- RECIPE YEAR: 2024
- RECIPE BY: Chef Gregory Hallihan
- YIELD: Serves 6
- PAIRS WELL WITH: Carol Shelton Coquille Rouge
Come warm your soul with this tasty morsel! There is not any meat here, but this vegan coconut curry is full of deep flavor and mild spice that will complement our both aromatic white wines and our lighter reds. Feel free to dial up the spice on your own home preparation as much your palate can take, but don't drown out the complexity of flavors with too much heat!
Ingredients:
- 1 tablespoon Yellow Curry Paste, "Mae Ploy" brand if possible
- 1/2 teaspoon Olive Oil
- 1/2 medium-sized Yellow Onion cut in 1" chunks
- 2 13.5 oz cans Regular (not light) Coconut Milk
- 1 cup Butternut Squash peeled and cut into 3/4" diced
- 1 medium Russet Potato cut into 3/4" diced, unpeeled is OK
- 1 16 oz bag Frozen Mixed Vegetables-carrots/peas/corn/ edamame
- 2-3 tablespoons Peanut Butter (optional if allergic)
- 1 teaspoon sugar
- 1/4 cup fresh cilantro leaves chopped
- 1/4 cup roasted peanuts chopped to a crumble
Directions:
In a large skillet (with tall sides if possible) preheat the olive oil over medium high and add the curry paste. Be VERY careful to add only a little curry paste at a time if you are spice- sensitive, because it is very hard to dial back the spice if you start with too much, but you can always add more! Using a wooden spoon, smoosh it around the pan till it loosens up, then add the onions and cook till translucent and a bit golden. Add the 2 cans of coconut milk (scrape them out well!) and bring to a light boil, then turn down the heat to medium and let it simmer for about 5 minutes, covered. Add the cubed squash and potatoes and replace cover, let simmer for another 15-20 minutes, till both squash and potatoes are soft and tender but not mushy. Stir in the frozen veggies and simmer another 4-5 minutes till all are thawed and softened, then add peanut butter and sugar to taste, stir well. Serve over cooked jasmine or basmati rice, garnished with chopped cilantro and peanuts, if desired. This would be great with Carol Shelton Coquille Blanc or Wild Thing Viognier or even a lighter red like the Coquille Rouge or Wild Thing Zin. Last note, if you want to reheat this the next day, add a bit more coconut milk, plain yogurt or broth to thin it down—it will have “seized up” in the fridge overnight!
