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Illustration of Thai Green Curry
Thai · Main

Thai Green Curry

Fragrant, fiery green curry with coconut milk, basil and chicken.

Time
40 min
Serves
4
Skill
Medium
Heat
●●●
Diet
Non-vegetarian

Pairing at a glance

The pairing logic

Heat and coconut call for a little sweetness, bright acidity and no tannin or high alcohol.

  • fiery
  • coconut
  • herbal
  • sweet-sour
What to pour

DRINK WITH THIS

Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →

The recipe

HOW TO MAKE IT

Ingredients · serves 4

Method · prep 20 min · cook 20 min

  1. 1

    Fry the paste in a spoonful of the thick coconut cream until fragrant.

  2. 2

    Add chicken and cook until coated, then add the rest of the coconut milk and aubergine.

  3. 3

    Simmer 12 minutes, then season with fish sauce and palm sugar.

  4. 4

    Stir in lime leaves and basil and serve over rice.

Cook’s tip

Low-alcohol, off-dry wines tame chilli best.

Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.