Chef Kerr's Recipe Box
Right off the bat, the nose shows well brimming with floral, wet stone and mineral. It is a medium bodied wine that boasts a nice viscosity, the right amount of acid and a touch of residual sugar to balance. The palate shows notes of white tree fruit and kiwi leading to a finish of fruit, lime leaf and citric acid.
Gewürztraminer compliments foods that carry a touch of spice or heat. This is a simple recipe for a Thai style Green curry that should play along with the flavours of the wine nicely. A shortcut can be taken by replacing the homemade curry paste, by substituting with a couple of tablespoons of canned green curry paste, available at any Asian food supplier.
Thai green chicken curry
The home made paste
Dry roast and grind
2 tsp. cumin seeds
2 tbsp. coriander seeds
12 white peppercorns
The paste component
In a food processor or mortar and pestle, puree
2 green jalapeno peppers seeds removed
6 green chilies seeds removed
4 cloves garlic
50 g shallots
1 stem of finely minced lemon grass
¼ bunch cilantro including the roots and stems
1 tsp lime zest
1/2 tsp shrimp paste (optional)
1 tsp salt
15 m vegetable oil
Process the paste component until it turns to a fine paste then add the three ground spices. This may make more than you need, but it freezes well in ice cube trays which can be popped into freezer bags once frozen.
The curry
3 tbsp of the previously made green curry paste or two of the canned variety.
30 ml of oil
½ tsp. turmeric
400 g of thinly sliced chicken breast.
1/2 stalk lemon grass
300 m chicken stock (canned is fine)
200 m thick coconut milk
2 tbsp. fish sauce
1 tbsp. brown sugar
½ a Japanese eggplant chopped
2 fresh Kaffir lime leaves
½ cup frozen peas
1 ripe tomato skinned, seeded and chopped
6 leaves of Thai basil shredded
6 leaves of mint shredded
Cilantro for garnish
Take 2 tbsp of the curry paste, mix with the turmeric and completely coat the chicken.
Heat the oil in a wok or deep sided frying pan. Add the chicken and quickly fry.
Add the chicken stock and bring to a boil.
Once boiled add the coconut milk, lemon grass, the fish sauce, the eggplant, lime leaves and the brown sugar.
Simmer until the chicken and the eggplant are both tender.
The consistency should be soupy, but not too thin. It should bear a resemblance to the consistency of 18% cream.
Add the peas, mint, Thai basil, chopped tomato and the last tbsp of curry paste.
Check the seasoning and add more salt or fish sauce if required. If you enjoy your curry hotter, add a couple of finely minced green chilies just before serving.
Serve with steamed Jasmine rice
Note
All the Asian ingredients can be found at most Asian grocery stores.
Dinh Dinh’s at 83 Geneva Street in St Catharines is a good place to start