Wednesday, 1 April 2009
Spicy Thai Curry with Vouvray
Spicy but not too hot - a combination of Thai curry paste, fish sauce, coconut milk, plenty of fresh coriander, squeeze of lime juice and a couple of kaffir lime leaves. Add to that, fresh chicken cut into smallish pieces and a couple of peppers (one yellow, one red) cut into strips. Simple supper in 10 minutes - serve with boiled rice (Thai or Basmati will do). As for a good wine match - Vouvray from the Loire is excellent - we favour one with a small amount of residual sugar (around 9g) but other wines, notably the aromatic ones, also go well. Consider Riesling from Germany or Pinot Gris from Alsace.