This authentic-tasting Thai curry is quick and easy to prepare for a Friday night, as well as being delicious! Serve with Excelsior Sauvignon Blanc.
Why is this the right wine choice? Sauvignon Blanc marries very well with Thai food. It won’t bat an eyelid at the lemon/ lime flavours in this recipe and the saltiness of soy/ fish sauce and the concentrated umami flavour call for a white wine like Sauvignon Blanc. Viognier would also work well with this meal.
1 small onion (or 2 shallots if you can find them)
1 stalk lemongrass
1 tbsp olive oil
3-4 tsp red Thai curry paste
4 chicken breast, cut into bite sized pieces
1 tbsp fish sauce
1 tsp brown sugar
4 lime leaves
400ml coconut milk
20g fresh coriander
What to do:
- Peel and very thinly slice the onion/ shallot. Very finely slice the lemongrass.
- Heat the oil in a wok or large saucepan for a couple of minutes. Add the shallots or onion. Fry for 3-5 mins, until soft and translucent.
- Stir in the curry paste and cook for 1 min, stirring all the time.
- Add chicken pieces and stir until they are coated in the curry paste.
- Add the fish sauce, sugar, lime leaves, lemongrass and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins stirring occasionally until the chicken is cooked.
- Chop the coriander – stir half into the curry and sprinkle the rest over the top to serve.
- Serve with Thai jasmine or basmati rice.
Recipe adapted from BBC Good Food