Massaman and Thai red curry

Massaman and Thai red curry

Assuming a Thai curry built on coconut milk, either a mild massaman of beef or chicken with potato, peanut and warm spice, or a hotter red curry with lime leaf and Thai basil.

These curries are rich with coconut, gently sweet and fragrant with spice, and red curry adds real chilli heat. High alcohol and firm tannin make chilli burn harder, so the wine needs moderate alcohol, fresh acidity for the coconut and a little fruit or sweetness to calm the heat.

Pairs Perfectly. Gewürztraminer, Alsace, France, off dry. Lychee, rose and ginger with a touch of sweetness, which mirrors the warm spice of massaman and softens the chilli in red curry. For a fully dry glass, a dry Riesling from the Clare Valley, Australia does the job with lime and is priced for any night of the week.

Pairs Well. Riesling, New Zealand, off dry. Lime, apple and a hint of sweetness on bright acidity, fresh against coconut and gentle on the heat.

Pairs Well. Pinot Noir, Willamette Valley, Oregon, USA. Red cherry, soft tannin and modest alcohol, a dry red for beef massaman that stays calm beside spice.

Worth Seeking Out

An orange wine, preferably a skin contact Gewürztraminer from Alto Adige, Italy, for example a Pranzegg or a Ploder-Rosenberg. Gentle grip and a spiced, floral depth hold their own against layered curry spice.

Avoid

High alcohol, oaky, tannic reds. Alcohol and tannin make chilli burn and clash with coconut.

Failing That

A Riesling Kabinett, Mosel, off dry.

If All Else Fails

Sauvignon Blanc, Marlborough.

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