Recently, I have been more interested in finding the perfect wine and food pairings. I lived in Thailand for a year and consider myself very picky when it comes to Thai food since I've had the real thing. In the past, I regularly order Thai curry at restaurants because it's one of my favorite dishes, but I have FINALLY recreated the real thing!
After lots of experimenting with the recipe below, I have learned a few key things to making the taste authentic.
1. The coconut milk matters! I know it's not the best for you but the regular coconut milk has a different taste than the less fattening versions. I always use the regular coconut milk and the brand Chaokoh, which I pick up from my local Asian grocery store.
2. Curry paste also makes a difference. I use the brand Maesri and highly recommend it! Depending on the day, I switch up the type of curry. I especially love green, red and panang.
3. Refrain from letting curry sit with the burner on for excess time. Keeping the curry on high heat for a long time with make it really oily, and is very noticeable.
4. I cook all my veggies and tofu separately before adding them to the curry. I cook each separately so that they can cook properly. For the tofu, I fry it in a pan or bake it in the oven. The mushrooms and eggplants I cook prior as well. Bell peppers I put raw into curry as they can get mushy if overcooked.
Let me know what you think about how this turns out! My favorite wine to pair it with is an off-dry Reisling like the one you see here!
Thai Curry Recipe
2 tbsp oil
2 tbsp chopped garlic
1 tsp chopped ginger
1 can of Maesri curry paste
2 cans coconut milk
1 tbsp brown sugar
1 tbsp soy sauce
1-2 tbsp lime juice
1 block of extra firm tofu
1 cup chopped bell peppers
1-2 cups chopped mushrooms
1-2 cups chopped Thai/Chinese eggplants
1. In a wok, heat oil on medium heat.
2. Once hot, add ginger and garlic.
3. Stir in curry paste.
4. Whisk in coconut milk, brown sugar, lime juice, and .soy sauce.
5. Add veggies, cooked tofu, and whatever you like in your curry to the sauce.
6. Once everything is heated, it is ready to serve.
*This recipe is completely vegan as is. The best part is you can change out the veggies or tofu to put whenever you want in your curry!
Bon appetit! Cheers!
Sarah, wine enthusiastic and globetrotter, currently exploring Virginia one winery at a time.