A few options for a Thai Green Curry

There was a time when I felt like every time I went to someone’s house for dinner we would have Thai Green Curry. As a result I have completely stopped cooking it – you know what they say about too much of a good thing. But it is one of my favourites and yesterday I had the craving. I’d like to think that my culinary skills have improved a bit from university and as such I decided to make the paste from scratch. It turns out this really isn’t much extra work – the bugger is sourcing the ingredients. Although I managed to find everything I needed in Waitrose I suspect the Chinese supermarket would have saved me about 20 quid – note to self for next time.

This is definitely one of those dishes where it is worth giving your wine choice a bit of extra thought as it really does make such a difference. Spice is a tricky thing to match wine with. A Thai curry does not have the same bulky, heavy spiciness that an Indian curry might; the flavours are much more delicate and aromatic and as such it needs a wine that will allow these flavours to shine through while standing up to the any spice. I picked up a Gewürztraminer (Ghe-vertz-tram-in-er) and a dry Riesling and tried both with everyone alongside the curry.  Continue reading…