Thai green curry builds layer upon layer of flavour: herbs, heat and meat. This recipe meshes skilfully with modern crisp wines.
Serves 2 | Cooking Time 2.5 hours
600 g boneless chicken thighs / peeled prawns
4 tbs fish sauce
1 tbsp palm sugar
1 tbsp cracked pepper
1 tbsp garlic, finely chopped
1 tbsp canola oil (plus additional oil, for frying)
3 tbsp green curry paste
500 ml coconut milk
250 ml chicken stock
1/4 cup palm sugar
1 can bamboo shoots
1 cup Thai basil leaves
60 ml water
Mix together the garlic, sugar, pepper and half the fish sauce, in a large mixing bowl. Add chicken or prawns and marinate in the fridge for 1-2 hours.
Heat a tablespoon of oil in a medium pan, then add the green curry paste and cook for 2 minutes. Stir in coconut milk, stock, palm sugar, and the remaining fish sauce. Add stock, bring to boil and simmer until mixture thickens.
Add rest of ingredients. Remove chicken/prawns from marinade and add to saucepan, simmer until meat is cooked. Serve with steamed rice.
Suggested Wine Match | 2018 De Iuliis Rose
This attractive Rose is a blend of Sangiovese (60%) and Merlot (40%). It has vibrant raspberry and cherry aromas with a hint of blackcurrant. The palate is light, crisp and clean.
Gold – 2018 NSW Wine Show
Silver – 2018 Sydney Royal Wine Show
Bronze – 2018 Hunter Valley Wine Show
Consume slightly chilled, with good friends and a wide range of cuisines.