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The best wine to drink with Red Thai Curry?


Discover how the sweetness and acidity of Zierfandler Spätlese perfectly complement the bold, spicy flavors of Red Thai Curry. This blog explores the harmony between this unique Austrian wine and classic Thai cuisine, creating a delightful culinary experience.


A Perfect Pairing

Red Thai Curry and Zierfandler Spätlese

Ingredients for 2 servings:

  • 1 tbsp. red curry paste
  • 1 clove garlic
  • 100 g (3,5 oz) snow peas
  • 100 g (3,5 oz) Princess beans
  • 1 red bell  pepper
  • 1 carrot
  • 2 spring onions
  • 1 stick lemongrass
  • 300 g (10,5 oz) chicken breast fillets
  • 4 tbsp. sesame oil
  • 300 ml (10 fl. oz.) coconut milk
  • 100 ml (3,5 fl. oz.) chicken stock
  • 2 tbsp. soy sauce
  • 1 tbsp. fish sauce
  • 30 g (1 oz) cashew nuts
  • 7 g (0,5 oz) Thai basil
  • Jasmine rice (cooked, to serve)

Red Thai Curry


  1. Finely chop the garlic. Cut off the ends of the snow peas and princess beans. Also cut off the ends of the peppers and remove the seeds. Peel the carrot. Cut the snow peas, princess beans, peppers, carrot and spring onion into thin strips. Flatten the lemongrass so that the aroma can develop. Cut the chicken breast fillets into thin strips.
  2. Heat half of the sesame oil in a wok over a medium heat and sear the chicken for approx. 3 mins. Remove the chicken from the pan and add the remaining sesame oil to the wok. Add the curry paste, lemongrass and garlic and fry for approx. 3 mins.
  3. Pour in the coconut milk and chicken stock, then add the vegetables to the wok. Bring to the boil, add the soy sauce and fish sauce and simmer over a low heat for approx. 5 mins. Add the chicken and cook for a further 5 mins. Serve with rice and garnish with cashew nuts and Thai basil.