I love green curry so I decided to put together a chicken curry and challenge my sister to pair it with a fun wine from Locals. This is a simple, rich dish. It can be spicy or quite mild according to your tastes. It comes together in one saucepan so clean up is quick and easy.
One can coconut milk
2 Tablespoons Thai green curry paste (or more to taste)
2 chicken breasts, (or 4 boneless chicken thighs) diced
2 carrots sliced
1 large onion
1 yellow or red bell pepper sliced into strips
2 cloves garlic minced
1 teaspoon minced fresh ginger
1 tablespoon brown sugar (can be omitted)
Fish sauce to taste
Hot chile paste to taste
Put the onions, carrots and peppers in a medium size saucepan with 2 tablespoons oil and sauté until slightly softened. Add garlic and ginger and continue cooking for two minutes.
Add chicken and sauté for a couple minutes (the chicken does not to be fully cooked at this point).
Add coconut milk and bring to a boil. Add Thai green curry paste, brown sugar (if desired) and fish sauce to taste. And simmer gently for 5 to 10 minutes to ensure the chicken is cooked through and the flavors have melded together. When ready to serve turn off heat and stir in the chopped cilantro.
Spoon the curry over brown rice and garnish with cilantro. Serve with lime wedges.
Hello… Carolyn here. I would absolutely pair this dish with the Eric Ross Silver Image Viognier. In my humble opinion the aromatic quality of Viognier is the perfect accompaniment to just about any Indian inspired dish. And it will totally work with this one by my brother Rob.