The first cool spell of the late summer hit my area over the weekend, so I decided to add a little spice to my life—a way of warming up without having to take the big, thick blanket out of mothballs.
Since this is a wine-focused blog, I know what you’re thinking. And the answer is: Yes, it is possible to pair wine with spicy dishes—just not overly spicy ones.
This is the dish I prepared on Saturday afternoon, and depending on your personal preference, it matches nicely with Gewurztraminer or Riesling.
If you drink red wine only, opt for a fruit-forward, Australian-style Shiraz (a.k.a. Syrah).
This recipe yields 4 servings.
- 3/4 lb. beef, thinly sliced
- 3 tbsp. Panang curry paste
- 2 cups coconut milk
- 6 Kaffir lime leaves, thinly sliced
- 3 tbsp. palm sugar
- 2 1/2 tbsp. fish sauce
- 4 slices fresh red chili or green
- 2 tbsp. peanut butter
- 2 parsley leaves, stems removed
- Wash beef, then cut into about 1 inch thick strips.
- Heat 1 cup of coconut milk over medium heat for 5-6 mintues.
- Add curry paste and stir constantly for 2 minutes.
- Add beef, and cook for another 5 minutes, or until done.
- Reduce heat to medium-low, and add remaining coconut milk. Heat for about 10 minutes.
- Season to taste with fish sauce and sugar, stirring well.
- Add Kaffir lime leaves and red chili pepper for more spice (if desired). Reduce heat and simmer for another 15 minutes, or until the beef is tender. Stir well to combine.
- Transfer to a serving dish, and garnish with red chilies, Kaffir lime leaves and parsley leaves.
- Serve hot over Jasmine rice.
Tomorrow, we’ll explore wine pairing possibilities with Mexican cuisine, which also can have a bit of a kick to it.