Ingredients

• 1 tbsp (15 ml) oil
• 2–3 tbsp (30–45 ml) green curry paste
• 14 oz (400 ml) coconut milk
• 1 lb (500 g) chicken thigh, sliced
• 1 cup mixed vegetables (bell pepper, zucchini, green beans)
• 1 tbsp (15 ml) fish sauce
• 1 tsp (5 ml) sugar
• Basil leaves, lime wedges

Steps

1. Fry curry paste in oil 1 minute; add coconut milk; bring to simmer.
2. Add chicken; cook 8–10 minutes. Add vegetables; simmer until tender.
3. Season with fish sauce and sugar. Add basil and serve with lime.

Pairings

• Wine: Off-dry Riesling – the standard answer to coconut and heat; Grüner Veltliner – peppery and herbal like the Thai basil
• Beer: Witbier – coriander and citrus, gentle bitterness; Lager – crisp and cold; avoids hop-amplified heat