We cooked a Thai red chicken curry using onion, garlic, fresh ginger, coconut milk, green beans and a red curry spice paste from Waitrose. The paste contains garlic, dried and small red chilli, lemongrass, salt, onion, galangal, kaffir lime peel and spices. We garnished the curry with fresh coriander leaves and served it with noodles.
We opened a bottle of Kuentz-Bas Alsace Riesling 2010 from the Wine Society. This was creamy, with tropical fruits, good minerality and tangy lime on the finish. This excellent wine was a good match with the curry.