Riesling + Thai Red Curry with Chicken

Prep Time
20 minutes
Cook Time
30 minutes

  Step 1

Place a large frying pan over medium heat. Add a bit of oil and let it heat up. Add the curry paste to the hot oil and stir-fry for approx. one minute, allowing the flavours to meld and intensify.

Step 2

Introduce the onion to the pan, stirring until softened. Follow with the garlic.

Step 3

Pour in the chicken stock, followed by the coconut milk, stirring. Bring the mixture to a simmer, then reduce the heat to low.

Step 4

Add the potatoes to the curry. Cover with a lid and let them cook for approx. ten minutes, allowing the potatoes to soften.

Step 5

Add in the capsicum and pineapple. Continue stirring and cooking for another ten minutes.

Step 6

Meanwhile, in a separate pan, heat oil for cooking the chicken. Sear the chicken pieces until fully cooked and golden brown.

Step 7

Stir the cooked chicken into the curry, and cook for another one to two minutes. Squeeze the juice of the lime into the curry.

Step 8

Serve over rice and garnish the curry with fresh coriander, Thai basil, and hot chilli. Enjoy with a chilled glass of Temple Bruer 2021 Riesling.






  • 1 tbs oil - sesame or peanut
  • 2 tbs Thai red curry paste
  • 1 white onion, sliced thinly
  • 1 tbs minced garlic
  • 2 cups liquid chicken stock (salt reduced)
  • 370 grams coconut milk
  • 2 large potatoes, diced
  • 1 red capsicum, chopped
  • 1 cup pineapple chunks
  • 3 chicken thigh fillets
  • 2 tbs lime juice
  • ½ cup chopped coriander
  • ¼ cup Thai basil
  • 3 small hot chillies, chopped

In this recipe


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