Thai Curry with Chardonnay – the recipe
Thai Curry and Bechtheim Chardonnay - Contrast and Clarity
Coconut milk, chili, fresh herbs – Thai curry is pure soul food. The Bechtheim Chardonnay 2022 provides perfect balance to this intense dish. Matured entirely in tonneau oak barrels, this characterful Chardonnay shows power, concentration, and depth. These characteristics harmonize perfectly with the flavors of Thai curry. Its subtle oak notes balance the spice and provide structure for a dish that will long be remembered.
Thai Curry Recipe with Coconut Milk & Chicken
A good Thai curry thrives on contrasts: creamy coconut milk meets intense curry paste, fresh herbs meet subtle spice. Tender chicken and crisp vegetables provide substance without weighing down the dish.
The result is a well-balanced Thai curry that remains aromatically complex and perfectly harmonizes with the powerful Chardonnay.
Ingredients for Thai Curry with Chicken
For the curry (4 servings)
300 g chicken breast, cut into bite-sized pieces | 1 can coconut milk (400 ml) | 250 ml chicken broth | 2 tbsp red or green curry paste | 1 tbsp soy sauce | 1 tsp lime juice | 1 tbsp vegetable oil | 1 onion, finely diced | 2 chilies, cut into thin rings
Vegetables:
250 g snap peas | 3 carrots, cut into fine strips | 1 red bell pepper, cut into strips | 3 spring onions, cut into fine rings | 1 bunch coriander, chopped | 1 handful Thai basil | 3 cm ginger, grated
Side dish:
250 g jasmine or basmati rice
How to make a creamy Thai Curry with Coconut Milk
Step 1
Brown the chicken breast with the onions in a hot pan with a little oil until lightly browned. Remove and set aside.
Step 2
Sauté ginger and the white part of the spring onions in the remaining oil. Add curry paste and roast while stirring until it smells intensely fragrant.
Step 3
Stir in coconut milk and chicken broth, then add soy sauce and lime juice. Mix everything well until a creamy sauce forms.
Step 4
Add carrots, bell pepper, snap peas, and chili to the sauce and simmer gently for about 5 minutes until the vegetables are al dente.
Step 5
Return the chicken to the pan and let it cook for 2–3 minutes. Fold in Thai basil and coriander and season to taste.
Serve
Serve with jasmine or basmati rice and sprinkle with spring onions and fresh coriander.
Bechtheim Chardonnay 2022 – the perfect wine for Thai Curry
Matured entirely in tonneau oak barrels, the Bechtheim Chardonnay 2022 shows concentration and depth. Its mineral structure and subtle oak notes balance the spiciness of the Thai curry without dominating.
Read more
The new series
The first episode of the new series at Dreissigacker – now online Dreissigacker – Created for Moments. Shaped by Time and Nature.
Baked Potato with Salmon & Riesling Pairing
Warm baked potato, crispy skin, soft interior. Served with salmon, capers, and a fresh herb cream that ties it all together. Salty, creamy, clear.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.