Curry is one of my go-to dishes when I do not have a lot of time (or simply do not want to spend more time in the kitchen than absolutely necessary) but equally want to impress.
When it comes to curry, I am more than happy to play around with different ingredients. But when it comes to sides and wine pairing, you can be pretty sure it will be a steamy, fragrant basmati or jasmine rice and a dry Riesling from Germany.
Shrimp is an absolute favourite at my house, especially during summer. So, it’s no surprise, shrimp curry is also regularly on the menu.
This quick and easy yellow coconut shrimp curry is ready in 15 minutes. Served over a basmati or jasmine rice, it’s the perfect weeknight dinner.
Food and wine pairing
It’s true, there are a couple of wines that work well with spicy food.
Off-dry whites and particular Rieslings along with Champagne and sparkling wines are safe matches as they can help to reduce the heat.
For those happy with a bolder combination, California Chardonnay, and Grenache/Shiraz blends typically work well.
As with regards to coconut-based curries, Pinot Gris are a particular great match.
Yet, my go-to wine for curry remains German Riesling (although I might surprise you at some point, thus watch this space).
For the mildly spicy yellow coconut shrimp curry, my pick was a Van Volxem Riesling, and as usually it did not disappoint.
About Van Volxam Winery
The Saar Valley in Germany is perhaps best known for the spectacular view over the Saar River bend which resembles the famous Horseshoe Band of the John Day River in Oregon (equally surrounded by lush green hills).
As a wine growing area, the Saar is fairly small with just a few wine villages. Yet the area stands for some of the best Riesling wines across Germany, possibly even topping those from the Mosel.
One of the areas best wineries, Van Volxam is putting a high focus on artisanal traditions in the vineyards and to create natural wines. Environmentally friendly management, cultivation of predominantly typical grape varieties and reduction of yields are the backbone of the stellar Van Volxam wines.
The winery’s modern cellar was built only a few years ago atop a hillside in the midst of the vineyards. Not only is it a spectacular piece of architecture, but the building also has the highest ecological and social sustainability standards, and gravity is used to process the grapes.
It is also home to an awesome tasting room (or as they are called in Germany, a Vinothek) offering spectacular views over the surrounding vineyards.
Tasting notes: Van Volxam Schiefer Riesling
Literally translating into ‘slate’ Riesling, the Van Volxam Schiefer Riesling should be typically drunken young. It pleases with a radiant minerality and ripe acidity.
In the glass, a soft yellow with green reflections.
On the nose, a fine mineral slate with herbal and spicy nuances and hints of yellow fruit (apricot, Mirabelle) and citrusy notes.
On the palate, a fresh, classy character, a balanced sweet-acid interplay, minerality and long finish.
Recipe: Yellow coconut shrimp curry
600 g large raw shrimp, peeled and deveined with tails attached
2 large tablespoons coconut oil
4 tablespoons yellow curry paste
2 tablespoons palm sugar
60 ml fish sauce
400 ml coconut milk
In a large saucepan, heat the oil over medium heat. Add curry paste and fry, stirring continuously, until the paste is fragrant, for about 2-3 minutes.
Add sugar and fish sauce and continue to cook for another 2-3 minutes, then add the coconut milk and bring to boil.
Reduce the heat, add the shrimp, and let simmer for 4-5 minutes.
Serve over a basmati or jasmine rice.