Who’s in? 🙋♀️🙋♂️ Not just for Wine Wednesday!!
Mastronardi’s Viognier has a bff with this red curry noodle bowl! 🍜
Chicken Red Curry Noodle Bowl
Ingredients
for the curry sauce:
- 1 tablespoon coconut oil we used Cindy’s Garden Olive oil
- 1 large shallot
- 4 garlic cloves , minced Vegetables from Lee and Maria’s Market
- 2 tablespoons grated ginger (about 2″)
- 1/4 cup red curry paste
- 1 (14.5oz) can full-fat coconut milk
- 1 (14.5oz) can lite coconut milk
- 3 tablespoons low sodium tamari
for the add-ins:
- 1 (10 oz) package gluten-free ramen noodles or rice noodles
- 2 cups broccoli florets (+ stems, optional) Vegetables from Lee and Maria’s Market
- 1 cup sliced carrots
- 1 cup sliced red pepper
- 1 bunch scallions
- Sesame seeds to sprinkle
Rest of Vegan recipe on Simply Quinoa
Mastronardi Estate Winery 2017 Viognier VQA
This wonderfully aromatic dry white wine develops aromas of ripe apricot, peach, honeysuckle and gingerbread. Our 2017n Viognier has a rich mouthfeel of white peach, a touch of spice, roasted nut and floral. With medium acidity this Viognier is a very food friendly wine. Try pairing it with Red Thai Curry and Chicken Pad Thai. It also works with a wide variety of seafood and shellfish dishes along with veal & pork.
