• 4-5 cloves garlic, pureed
• 1 onion, diced
• 1-2 Lemongrass, finely diced
• ¼ cup ginger, diced
• 2 cups sliced cremini mushrooms
• 1 red bell pepper, julienned
• 1 zucchini, cut into bite-size chunks
• 2 hot peppers, thinly sliced
• 2 cups coconut milk
• 1 cup vegetable stock
• ½ cup ZD Chardonnay
• 1 lb. shelled, deveined shrimp
• 1 lb. white fish, chunked
• ½ cup basil, chopped
• ¼ cup cilantro, chopped
• ¼ cup mint, chopped

Sauté the garlic, onion, lemongrass and ginger with olive oil until translucent. Add the mushrooms, red bell pepper, zucchini and hot pepper and lightly sauté. Add the coconut milk, vegetable stock and ZD Chardonnay and simmer for 20 minutes.

When ready to serve, add the shrimp and fish and cook for 2-3 minutes. Add the basil, cilantro and mint. Serve over rice.