Viento Winery Thai Seafood Curry


  • Curry Sauce:
  • ½ cup fresh cilantro
  • 1 cup coconut milk
  • 4 green onions, sliced
  • 1 thumb-sized piece of fresh ginger, peeled
  • 4 cloves garlic
  • 2 tbls fish sauce
  • 1 tbl chili powder
  • 2 tsps cumin
  • 2 tsps ground coriander
  • 2 tsps brown sugar
  • ½ tsp turmeric
  • 1 tsp fish sauce or shrimp paste
  • 1 fresh fresno or serrano chili or other “heat” source to taste: cayenne pepper, sambal or sirachi
  • Vegetables to add:
  • 3 potatoes, Yukon gold, cut into small cubes
  • 1 yellow onion, halved and cut into large slices
  • 1 green pepper, coarsely chopped
  • 2 carrots, cut into diagonal coins
  • Seafood to add:
  • 1 lb of the freshest seafood you love


Place the first 13 ingredients for the curry sauce in a large sauce pan, bring to a simmer and use an immersion blender to blend until smooth. In a skillet, gently cook the potatoes, yellow onion, green pepper and carrots in 2 tablespoons vegetable oil. When al dente, add to blended curry sauce, and heat until vegetables are at their desired doneness. Add fresh seafood of your choice, such as albacore tuna, prawns, scallops or rockfish. Cook until the fish is just done. Serve over jasmine rice, with fresh cilantro accent and a wedge of lime or lemon.

Added Thursday, Nov. 3, 2016