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F&W Pairing - Thai Green Curry Chicken 泰式青咖喱雞

Craving for spicy food in summer? How about Thai Green Curry?

This pungent, aromatic and appetizing dish loaded with Thai herbs and spices, such as galangal, lemongrass, kaffir lime zest, and green chilies which give a fiery kick.

A fruit-driven white wine with low tannin, low alcohol, minimal oak and best chilled would be my recommendation to pair with spicy Asian dishes.

Off-dry Riesling is great with coconut milk based curries, that slightly sweet element helps lower the heat.

The aromatic Gewürztraminer is many people's favourite with Thai and other Asian cuisines, the exotic fruit flavours like lychee/ rock melon/ pineapple match brilliantly with oriental cuisines.

If you are not a fan of lightly sweet wines, Sparkling and Pinot Gris are the alternative. 

Sparkling has a fresh and palate cleansing acidity, the fizz is great with all kinds of Thai dishes.

Pinot Gris has tropical fruit flavours and spice note of ginger, perfect for Asian cuisines.


6 chicken thighs (boneless)

4 - 6 Thai eggplants 

1 red chilli

20 Thai basil leaves

4 Kaffir lime leaves 

1 pack green curry paste

400ml coconut milk

100ml hot water

2 tsp fish sauce

1 tsp sugar

2 tbsp vegetable oil

Marinade (chicken)

2 tsp fish sauce

1/2 tsp sugar


  1. Cut the chicken thighs into bite-sized pieces; marinate with fish sauce and sugar for 15 - 30 minutes.

  2. Cut the Thai eggplants into quarter and soak them in water to prevent turning brown; Tear the kaffir lime leaves; Leave the chilli in whole, or slice it if you love spicy.

  3. Place a pot on stove over medium heat, pour in the vegetable oil and add the green curry paste into the pot, fry for a minute.

  4. Stir in 1/3 of the coconut milk until well mixed with the green curry paste and fragrant. Add another 1/3 of the coconut milk and keep stirring for another 1 - 2 minutes.

  5. Add chicken thighs and stir fry for 1 - 2 minutes; Stir in Thai eggplants, kaffir lime leaves and chilli.

  6. Add hot water, sugar and fish sauce, turn the heat down to medium low and cook for 6 - 8 minutes until the chicken is cooked.

  7. Add the remaining coconut milk and Thai basil leaves, cook for another 2 minutes and ready to serve.

夏天想食辣? 試試泰式青咖哩?





微甜的 Off-dry Riesling (半干雷司令) 就跟用椰奶煮的咖哩很搭,更能減輕其辣度。

另芳香的 Gewürztraminer (格烏茲塔明那) 是很多人喜愛用以配搭泰菜和其他亞洲菜的白酒,其帶有異國水果  (荔枝/ 蜜瓜/ 菠蘿) 的香味特性與亞洲菜非常搭配。

如果您不喜歡帶甜的葡萄酒,可以選擇 Sparkling wine (氣泡酒) 和 Pinot Gris (灰皮諾)。

Sparkling wine 有清爽的酸度,氣泡令口味更清新,適合各種類型的泰國菜。 

而 Pinot Gris 帶熱帶水果香味和薑這等亞洲香料味,非常適合配搭亞洲菜。


6隻 雞上髀(去骨)

4 - 6個 泰國茄子

1隻 紅辣椒

20片 泰國羅勒葉

4片 泰國青檸葉

1包 青咖哩醬 (70g)

400ml 椰奶

100ml 熱水

2茶匙 魚露

1茶匙 糖

2湯匙 植物油


2茶匙 魚露

1/2茶匙 糖


  1. 將雞上髀切塊; 用醃料醃15 - 30分鐘。

  2. 將泰國茄子一開四,然後浸水以防變褐色。檸檬葉撕碎 ;保留原隻辣椒,喜歡辣的話可以切片。

  3. 用中火在鍋中熱油,倒入青咖哩醬,炒一分鐘。

  4. 倒入1/3椰奶拌炒至與青咖哩醬混合和散發出香氣。 再倒入1/3椰奶,並繼續拌炒1 - 2分鐘。

  5. 加入雞肉炒1 - 2分鐘,然後拌入泰國茄子丶檸檬葉和辣椒炒勻。

  6. 加熱水丶糖和魚露,收至中小火,煮6 - 8分鐘直到雞肉煮熟。

  7. 加入剩餘的椰奶和泰國羅勒葉,再煮2分鐘後即可享用。

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