80's & Co.
- Jun 12, 2020
- 3 min read

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.

Ellermann-Spiegel Gewurztraminer ($150)

Ellermann-Spiegel Rieslaner Auslese ($200)

Karl May Rosé off-dry ($130)

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.

Karl May Pinot Noir Brut ($200)

Moores Hill Pinot Gris ($230)

INGREIDENTS (serve 4)

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

HOW TO MAKE THIS RECIPE

Cut the chicken thighs into bite-sized pieces; marinate with fish sauce and sugar for 15 - 30 minutes.
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.
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.
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.
Add chicken thighs and stir fry for 1 - 2 minutes; Stir in Thai eggplants, kaffir lime leaves and chilli.
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.
Add the remaining coconut milk and Thai basil leaves, cook for another 2 minutes and ready to serve.