We combined the curry paste with chicken, coconut milk, fish sauce, palm sugar, fresh chilli and kaffir lime leaves. We garnished the curry with Thai basil leaves and served it with Jasmine rice and prawn crackers. Lovely.
However, we struggled to find the right wine to accompany this dish. First we tried a bottle of Blind Spot Semillon/Sauvignon Blanc 2012, an Australian white from the Wine Society.
This was fresh, zingy with flavours of grapefruit, lemon and lime, with good acidity and was great to drink on its own. It was also OK with the food, but we think something off-dry would have gone better.
Here’s the verdict on other wines we tried to match with the dish both on this occasion and a couple of days later with the leftovers:-
- Les Combelles Colombard/Ugni Blanc 2011, a French white from the Sunday Times Wine Club – reasonable, but not a great match
- Rawnsley Sauvignon Blanc 2011, an Australian white from Tesco – didn’t work at all
- Brancott Sauvignon Blanc 2013, a New Zealand white from Costco – acceptable, but not great
So, no stunning matches this time. Interestingly, we had an off-dry Australian Riesling with a Penang curry a few years back and it’s the only decent match we’ve achieved so far.