Food & Wine Pairing Recipe of the Week – Thai Green Curry and Coconut Rice

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There is something about a warming bowl of curry on a cold winters day. I must say that more often than not I find myself leaning towards spicy foods in Winter, possibly for that never ending search of warmth! This curry is one we make often and usually use fish of Chicken making it the perfect match to our Riesling. Use as much or as little Chilli as you like!


 Thai Green Curry and Bald Hills Central Otago Riesling


Thai green curry paste

  • 3 cloves garlic
  • 1 thumb ginger
  • 1 kaffir lime leaf
  • 2 tbsp lemongrass
  • 1-2 green chillies (depending how hot)
  • 2 spring onions
  • coriander root (washed thoroughly)
  • 2 tbsp coconut oil
  • 1 tbsp fish sauce (use soy sauce if you don’t like fish sauce)
  • 1 tbsp sugar
  • salt and white pepper to taste

Thai green curry

  • 100g beans
  • 1/4 broccoli head and the stalk
  • 1 red pepper
  • 1/2  juice from one lime
  • 1 can coconut cream (400g)
  • 200g chicken, beef, prawns or tofu

add more veges if you don’t want to add any protein to your curry

 Coconut rice

  • 2 cups jasmine rice
  • 1 ½ cups water
  • ¾ cup coconut cream
  • 2-4 kaffir lime leaves
  • 1 tbsp lemongrass
  • 1 tbsp sugar
  • 1 pinch salt
  • 50g toasted salted cashews



Put all of the ingredients for the coconut rice into a pot and bring to a boil over high heat. Once it is boiling turn the heat down to low and cook for 15 minutes or until the liquid is all evaporated.

In a separate pan fry the cashews in some oil and on a low heat for about ten minutes. Continue to move them about in the pan so they don’t burn. Take them off the heat to crisp up as they cool. Add to the dish to garnish at the last minute to preserve their crunchiness.

Slice the vegetables and meat or tofu into bite sized chunks.

Ground all of the ingredients for the curry paste (preferably in a mortar and pestle as this will extract more flavour by bruising and mushing the ingredients, but a blender will also work ok). Heat a pan with the coconut oil on high heat and add the ground curry paste. Fry for about 3 minutes – until you see the oil separating from the paste.

Add the meat or tofu to the pan and fry in the curry paste until mostly cooked. Add the vegetables and the coconut cream and cook for only a few minutes so that the vegetables remain slightly crunchy and fresh tasting.

Serve the curry with a fresh squeeze of lime and a few coriander leaves.

Thanks to our favourite foodies at Nom Nom Nosh for this recipe


Wine Pairing – Bald Hills Central Otago Riesling 2013

We are matching this with our 2007 Riesling. Why? Because it is drinking incredibly right now, but also because of the way this Central Otago wine cleanses your pallet with each sip. The perfect match for a spicy and fragrant curry. And there is just something about coconut rice and a honey touched Releasing that is simply stunning. Enjoy!