Thai Green Curry Shrimp Salad

With summertime around the corner, we are sharing a recipe from our Spring 2025 Release tastings that would make an awesome addition to your dinner table!  Ü  

Spring Release Pairing:
Thai Green Curry Shrimp Salad

This bright and crisp salad was paired perfectly with Epoch’s 2024 White!  

2024 White

56% Grenache Blanc, 35% Viognier, 9% Roussanne

Epoch’s 2024 White is pure energy – from the first sniff to warming in your glass, you’ll experience a myriad of flavors waxing and waning from the foreground to the background. At first, it shows lots of sweet lemon – think lemon curd/lemon bars – then moves on to white grapefruit, white peach, garden thyme, cut hay, crème fraiche, steely minerals, and then circles back to lemongrass. The palate is peach and floral driven, with lemon zest and minerals, moving sensation to all areas of the mouth. This wine is a stunner now, but give it a few years in bottle, and more complexity will lead to even more descriptors over the next ten years, at least.
– Jordan Fiorentini

Salad Recipe

Recipes Prepared by Field to Table Events

Shrimp Poaching Liquid

1 tbsp – green curry paste (adjust to taste)
1 cup – coconut milk (full-fat for richness)
1/2 cup- chicken stock or water
1 tbsp – fish sauce
1 tsp – brown sugar (or palm sugar)
1 small piece of lemongrass (white part only, smashed)
1–2 thin slices fresh ginger
Juice of 1/2 lime

Place all ingredients into a pot, bring liquid to a boil. Place shrimp into water, pull shrimp out once fully cooked, place shrimp into an ice bath, to prevent shrimp from over cooking. Once shrimp is cooled, remove from the ice bath, in another bowl pour the shrimp marinade over the shrimp and set aside in the refrigerator.

Shrimp Marinade

1 tbsp – green curry paste
2 tbsp – lime juice (about 1 lime)
2 tbsp – coconut cream (or thick part of canned coconut milk)
1 tbsp – cilantro, finely chopped (plus more for garnish if desired)
1 tsp – ginger, grated
1ea – garlic clove, minced
1/2 tsp- salt
1/4 tsp- black pepper

Directions: Blend all ingredients together and pour over 12-16 pieces of poached shrimp.

Toasted Sesame Vinaigrette

2 tbsp – rice vinegar
1 tbsp – soy sauce (or tamari for gluten-free)
1 tbsp – sesame oil (toasted, for max flavor)
2 tbsp – neutral oil (like canola or grapeseed)
1 tsp – honey or maple syrup (optional, for balance)
1 tsp – grated fresh ginger (or 1/4 tsp ground)
1ea – small garlic clove, finely minced
1 tsp – sesame seeds (toasted, optional)
Pinch of red pepper flakes (optional, for a little kick)

Directions: Combine all ingredients together

Slaw Mix

3 cups – napa cabbage, thinly sliced
1 large carrot, julienned or shaved with a peeler
1 small to medium Asian pear, thinly sliced or matchsticked
2 scallions, thinly sliced (optional but nice for a pop)
1 tbsp – toasted sesame seeds (optional, for texture)

Directions: Add sesame seed vinaigrette to the slaw mix and massage the vinaigrette into the mix.  Add fully coated slaw mix to a bowl and then place marinated shrimp on top. Spoon remaining marinade on top of shrimp for full flavor. Top with black sesame seeds and Thai Bail.