Thai Green Curry and Petit Manseng

I have the travel bug. Therefore I want to visit everywhere and see everything, sip all the wine, taste all the food, and talk to all the people. Unfortunately I am not a Rockefeller. Instead, my husband and I visit local wineries–to see what our wonderful state of Virginia has for us to sample, sip, and savor. One of my personal favorite things to do is talk with tasting room staff about their favorite wine and what meal they would pair with their wine. This is how I come by this pairing of Thai Green Curry and Petit Manseng. Thank you so much to the staff of Virginia Wineworks for this suggestion! Two things we had never tried before come together in complete harmony!

Wine pairing with Thai Green Curry

Petit Manseng is a grape most often used to make sweeter styles of white wine, mostly in the south of France. Virginia does it differently–and beautifully! Petit Manseng in France is often very acidic which lends itself to producing late harvest dessert wines. In Virginia, the grapes have less acidity. This bottle by Michael Shaps is made in a dry, chardonnay-style white wine. While Petit Manseng normally creates a dessert style wine, If you can’t find a dry Virginia bottle, I would suggest pairing Thai Green Curry with another Aromatic White such as Riesling, Gewürztraminer, Pinot Gris, or Sauvignon Blanc. Another viable choice would be a full and fruity Rosé.

This food and wine pairing was a direct suggestion from the staff at Michael Shaps Virginia Wineworks (Extended). While I was familiar with all the ingredients, I had never before had or made this specific dish. The sauce made with mild green curry paste and coconut milk balanced beautifully with the dry and acidic wine. SO FREAKING GOOD.

Michael Shaps 2016 Petit Manseng

  • 🗺Monticello AVA Charlottesville, Virginia, USA
  • 🥇 Awarded GOLD at the 2018 Virginia Governor’s Cup, and one of twelve in the2019 Governor’s Case
  • 🍇 100% Petit Manseng with a 14.4% ABV
  • 👁 Dark gold
  • 👃🏼 Pronounced aromas and flavors of: florals, grapefruit zest, pineapple, honeysuckle, maple, ginger, guava
  • 👅 Medium Body, medium-high acidity, dry, medium finish with mineral notes of stone
  • 💰 $30
  • 🥘 Suggested pairings include heavy shellfish and chicken dishes

Visit Michael Shaps Virginia Wineworks or learn more about the Virginia Governor’s Cup

Thai Green Curry

Course: Main Course
Cuisine: asian, thai
Keyword: chicken, curry
Servings: 4

Equipment

  • pressure cooker

Ingredients

  • 2 tbsp oil
  • 1 large onion sliced
  • 1 large bell pepper sliced
  • 1 cup green beans fresh, trimmed
  • 5 cloves garlic minced
  • 8 ounce bamboo shoots from can, drained
  • 4 ounce green curry paste divided, from jar/can Maesri or Thai Kitchen brand
  • 1 inch ginger grated (about 1 tbsp)
  • 6-8 chicken thighs boneless, skinless, and chunked
  • 1 can coconut milk
  • 1 large lime juiced
  • 3 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tsp coriander
  • 1 tsp cumin
  • garnish thai basil or tarragon
  • to serve rice steamed or boiled

Instructions

  • Add the vegetable oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. After 3 minutes of the oil heating up, add the onion, peppers and green beans and sauté for 5 minutes. Add the garlic and ginger and cook for 1 minute longer
  • Then, add in the chicken and Thai basil (or tarragon) and stir with everything else for about 3 minutes (it shouldn’t be cooked much here at all – just tossed until it becomes a pinkish-white color)
  • Next, add in the coconut milk and deglaze (scrape) the bottom of the pot and then add in 3 tbsp of the green curry paste (save the rest for later), brown sugar, cumin, coriander, lime juice, fish sauce and bamboo shoots. Stir very well
  • Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done
  • Stir in the remaining curry paste and let sit for 5 minutes to cool down a bit before serving so the flavors combine even more
  • Serve over rice and top with some additional Thai basil or tarragon
Please follow and like us:
Follow Me
Tweet

Leave a Reply

Your email address will not be published. Required fields are marked *