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.
DRINK WITH THIS
Wine
Cocktails
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 →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 20 min · cook 20 min
- 1
Fry the paste in a spoonful of the thick coconut cream until fragrant.
- 2
Add chicken and cook until coated, then add the rest of the coconut milk and aubergine.
- 3
Simmer 12 minutes, then season with fish sauce and palm sugar.
- 4
Stir in lime leaves and basil and serve over rice.
Cook’s tipLow-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.