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Vegetable Shrimp Curry

Vegetable Shrimp Curry

Recipe created for

Coconut Curry Simmering Sauce

Main ingredient


Pairs well with

Beringer Bourbon Barrel Aged Chardonnay

Cook time

30 Minutes

Serving size



  • 3 Tbsp Light Olive Oil, divided
  • 1 1/2 lbs Shrimp, peeled and deveined
  • 4 cups Vegetables (such as Bell Pepper, Asparagus, Snap Peas or Bok Choy), diced
  • 1 Jar Stonewall Kitchen Coconut Curry Simmering
  • 2 Tbsp Green Onion, chopped
  • Cilantro, for garnish

Quick Tip

Pair our Coconut Curry Simmering Sauce with a glass of Beringer Bourbon Barrel Aged Chardonnay and share the good flavor with fun fellowship.

Recipe Preparation

  1. Heat 2 Tablespoons oil in a wok or large heavy straight sided sauté pan over medium-high heat until it is hot, but not smoking. Pat shrimp dry. Add shrimp to pan and sauté several minutes, stirring occasionally, until shrimp are pink and slightly firm. Remove shrimp from pan and set aside.
  2. Add 1 Tablespoon oil to pan and heat. Add vegetables and sauté until tender but still crisp stirring frequently.
  3. Add shrimp back to the pan. Add entire jar of Coconut Curry Simmering Sauce. Simmer 5 minutes until dish is hot. Serve over your favorite rice.
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