Ingredients

• 1 tbsp (15 ml) oil
• 2 tbsp (30 ml) red curry paste
• 14 oz (400 ml) coconut milk
• 1 lb (500 g) shrimp, peeled
• 1 red bell pepper, sliced
• 1 tbsp (15 ml) fish sauce
• 1 tsp (5 ml) sugar
• Lime wedges, cilantro

Steps

1. Fry curry paste in oil; add coconut milk and simmer.
2. Add bell pepper; cook 3–4 minutes. Add shrimp; cook just until pink.
3. Season with fish sauce and sugar. Serve with lime and cilantro.

Pairings

• Wine: Off-dry Riesling – sweet-acid balance for chili and coconut; Albariño – saline and citrus for the shrimp
• Beer: Witbier – coriander and citrus; Lager – crisp, low-bitter relief