As readily as a person will tell you a wine is ‘easy to drink’, someone else will have the insight to tell you ‘it goes well with food’. But, if you want to seriously pair a wine, you really need to understand the elements of both, and how they can work together. In the Instance of Milton’s 2018 Gewürztraminer, pairing this with a Thai style green curry creates harmony. The coconut and the gentle acid, the spice and the white floral notes, I could go on.
Either debone a whole chicken and cut into bite sized pieces, or use breast or thigh if you are going to buy it already cut up. 1.5kg would do five hungry people easily.
You will need:
1 can of coconut cream
three or four Kaffir lime leaves,
a teaspoon of Turmeric
snow peas, or green beans.
If you are short on time, no one will blame you for using a jar of curry paste, If you do buy a jar of curry paste, you will still need a bunch of coriander and Thai basil.
The Curry Paste.
1-2 tbsp of coriander seeds
Stick of ginger (as big as your thumb)
Garlic (one clove)
Stems from a good sized bunch of coriander
Stems from a good sized bunch of Thai basil (Italian basil will work, but you may need a bit more).
Two lemon grass shoots (use the thick end and strip off the papery bits. If you don’t have lemon grass, lemon juice will do fine).
Palm Sugar approximately 1 teaspoon. You could alternatively use a teaspoon of ordinary sugar.
Spring onion shoots x2
20-30ml of fish sauce
Chillis (use as many or as little as you wish. Green is de rigueur).