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Home / Food and Wine Pairings / Veggie coconut curry

Veggie coconut curry

Chef, Lenny Redé
Wine Pairings:   Chenin Blanc

, 

Think California white wine with Coconut Curry

 

Savvy match: In this veggie coconut curry it’s important to focus on the coconut and curry when thinking about what wine to enjoy with this recipe. The creaminess of the coconut milk and the intense nature of curry offers a chance to explore contrasts with a California white wine like Chenin Blanc. The high acid, aromatic intensity, and hint of sweetness will cut through the coconut creaminess and moderate the heat of the chili.

Chenin Blanc is a wildly versatile grape grown worldwide and made into dry, off-dry, sweet and sparkling wines.

Pinot Gris is also a great option to pair with this veggie coconut curry.  Choose a Pinot Gris from the elegant style of Alsace, the aromatic wines of Alto Adige, or the purity of Oregon.

Ingredients

  • 1 tablespoon grape seed oil
  • Pinch red pepper flakes
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons Thai curry paste
  • 1 tablespoon turmeric
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • 1 pound Yukon potatoes, peeled and sliced
  • 1 carrot, peeled and sliced
  • 2 cups cauliflower or broccoli florets
  • 1 teaspoon grape seed oil
  • ½ teaspoon sesame oil
  • 24 ounces tofu, extra firm, cut into ½ inch cubes
  • Scallions
  • Cilantro
  • Jasmine rice for serving

Steps

1.

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Add the curry paste, turmeric, salt, lime juice and sugar. Add the coconut milk and broth, bring to a simmer.

2.

Add Yukon potatoes, carrot, and cauliflower. Simmer until the potatoes are soft.

3.

In a sauté pan heat grape seed oil and sesame oil. Fry up tofu until golden brown.

4.

Remove from heat when the tofu is deep golden brown and crispy.

5.

Top each serving of soup with scallions, cilantro, and crispy caramelized tofu.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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