We tried a Cambodian recipe from Rick Stein’s Far Eastern Odyssey – Khmer Pork, Coconut & Pineapple Curry.
The Khmer curry paste is made from galangal (or ginger), turmeric, garlic, lemongrass, kaffir lime leaves, Thai shrimp paste and a green chilli and a little water.
Cubed pork is cooked with the curry paste and then simmered in water. Grated coconut, pineapple, aubergines, coconut milk, fish sauce, palm sugar, tamarind water and Thai sweet basil leaves are added towards the end.
We thought carefully about choosing a wine that would be able to cope with the combination of sweet and savoury flavours. We have found Torrontes wines successful previously, so we opened a bottle of Mauricio Lorca Angel’s Reserve Torrontes 2013, an Argentinian white from Naked Wines.
We tasted intense tropical fruits with hints of lime and peaches on the finish. A lovely wine and a very good match with the curry.