Curried shrimps

This dish is is the perfect partner to a Chablis Premier Cru that is a few years old. The curry finds echoes in the wine, and the coconut milk calls for a Climat from the right bank and a hotter terroir such as Fourchaume.

List of ingredients

Serves 4

20 shrimp, cooked and peeles
2 onions, minced
30 cl coconut milk
1 tablespoon sour cream
3 tablespoon olive oil
2 tablespoon curry powder
1 tablespoon ground almonds
2 branches coriander
Salt & pepper

Preparation time: 10 minutes
Cooking time: 15 minutes

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip

 Chablis Premier Cru Fourchaume

The wine accompanying this dish must be a powerful one. To match the fruity and nutty aromas of this dish, we suggest a Chablis Premier Cru from the right bank. A Chablis Premier Cru Fourchaume, with its dense, mineral structure and subtle fruity notes would be an interesting candidate.


Heat 2 tablespoons of olive oil in a large skillet over medium heat, then sauté the shrimp for about five minutes. Remove from the pan and set aside.
Add the remaining olive oil to the skillet and cook the onion until translucent. Add the curry, coconut milk and sour cream. When it is simmering, add the shrimp. Cook the mixture at a simmer, stirring occasionally, about two minutes. Add the coriander when you serve.


 Chef's Tip


Once the sauce has reduced, put the heat on low. That way, the shrimp won’t overcook.

Shrimp Curry with Chablis Premier Cru FourchaumeChablis/Bourgogne/Burgundy/