A Wild-Card Pairing for Coconut Curry (2024)

FAQs

A Wild-Card Pairing for Coconut Curry? ›

How about a wild card? Red wine might not occur to you with chicken, coconut milk and the spicing, but many options would not be out of line. A dry Oregon pinot noir might work. A lively barbera from Alba or Asti would fit in, too.

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.

As you would with any other type of cuisine, you should match chicken or vegetable curries with a fruity white wine with high acidity and meat curries with a full-bodied red.

“With spicy coconut curries, I like to pair a lightly sweet Riesling,” says Jon Cross, sommelier/wine director at Hinoki & the Bird in Los Angeles. “The sweetness cuts through the spiciness of the dish, but it also has good acidity.”

Coconut pairs well with a variety of fruits, from strawberry to pineapple, and complements the richness of ingredients like chocolate and pecans. It brings lightness to decadent classics like German Chocolate Cake, creaminess to custard pies, and crunchy texture to classic layer cakes.

For example, white wines pair well with chicken and seafood dishes, while red wines complement lamb and beef curries. Some of the best wine options to pair with Indian food include Riesling, Pinot Grigio, Sauvignon Blanc, and Shiraz.

Chutney pairs perfectly with robust and savory dishes like curry as the sweet undertones counteract the spicier capsaicin from chili peppers, and the acidity plays much the same role as lemon juice or tamarind. Mango chutney, with its complex crystalized sweet-spicy flavors, is a favorite.

If you need a wine to pair with coconut cream pie or coconut cream desserts or the best wine for Coconut Cream Pie, you could try a Moscato to go with it.

What drink pairs well with Indian curry? ›

The best beverage to have with Indian food often depends on personal preference and the spiciness of the dish. However, popular choices include lassi (a yogurt-based drink), chai (spiced tea), and even water to help balance the heat.

Meat curries match well with a red such as a full-bodied Pinot Noir or more delicate Shiraz. Chicken, seafood, and vegetable curries, on the other hand, go quite nicely with the acidity and fruitiness of a Pinot Grigio or Gewürztraminer.

The best red wine pairings are medium weight and savoury styles including Pinot Noir, Grenache or GSM blend, or a Nero d'Avola, while the best white wine pairing with tikka masala include Chardonnay, aged Riesling, Grüner Veltliner, or Gewürztraminer.

The citrusy aroma of most IPA's pairs nicely with Green and Red Curry, and Rendang and Panang too. The right IPA will accentuate the lime and lemongrass often used in these curries, but be careful to pick out a sweeter, sharper ale, not a hop bomb. We'd aim for balanced coconut or fruity/citrus IPAs in particular.

Long and refreshing, the Smirnoff Madras is ideal for beating the heat, while the classic gin and tonic is a taste of the old Raj. To pep up the spice, choose tangy creations like the Golden Mule, the Pineapple Express or the Spiced Gingerbread for a great finish to any curry night.

- Tamarind adds a sweet and tangy twist to the classic Whiskey Sour. It complements the flavors of Thai dishes, especially those with tamarind-based sauces. - A tropical twist on the traditional Mojito, made with coconut cream, mint, lime, and rum. This pairs well with coconut-based Thai curries or seafood dishes.