A Match Made in Flavour Heaven: Thai Green Curry and Viognier

Thai green curry is full of bold flavours, with coconut milk, lime leaves, lemongrass, and green chillies providing a creamy, aromatic kick. And Cline Cellars North Coast Viognier is a cracking match for this dish. Its vibrant acidity cuts through the richness of the coconut milk, while the tropical fruit notes mirror the curry's fresh, herbal elements. Plus, Viognier's subtle layer of ripeness helps soften the heat of the chillies, keeping things nicely balanced.

For November, get 10% off this wine using the code 'CLINEVIOGNIER' at the checkout. Perfect for a cosy night in with some Thai-inspired grub.

Thai Green Curry with Chicken

Ingredients

450g Cooked Chicken
600ml Coconut Milk
8 Green Bird Eye Chillies (Whole)
1tsp Shrimp Paste
1 Lemon Grass Stalk
1tsp Kaffir Lime Peel
7 thin Slices Thai Ginger
1tsp Coriander Stalks
1/2 tsp Roasted Ground Cumin
1/2 tsp Roasted Ground Coriander
3 Garlic Cloves
5 Thai Shallots
3-4 dessertspoons Thai Fish Sauce
1tsp Palm Sugar
3 dessertspoons Fresh Green Peppercorns
7 Kaffir Lime Leaves
1/2 Mild Red Chilli
1oz Thai Basil Leaves

Instructions:

Making the Curry Paste:

Combine Ingredients: In a food processor or blender, combine all the curry paste ingredients.
Blend to a Paste: Blend until a coarse paste forms, stopping to scrape down the sides as needed.

Preparing the Curry:

Separate Coconut Milk: Open the cans of coconut milk and separate the thick cream from the thin milk.
Fry Coconut Cream: Heat a wok over high heat and add three-quarters of the coconut cream. Fry, stirring constantly, until it separates and the oil begins to release.
Add Curry Paste and Coconut Milk: Add the curry paste and the remaining three-quarters of the coconut milk, stirring continuously and reducing slightly.
Season and Add Chicken: Stir in the fish sauce, palm sugar, chicken, and peppercorns. Simmer for 4-5 minutes, or until the chicken is cooked through.
Garnish and Serve: Just before serving, add thinly sliced lime leaves, red chilli, and torn basil leaves. Serve over Thai fragrant rice.

Recipe from https://www.deliaonline.com/recipes/type-of-dish/curries/thai-green-curry-with-chicken