Wine Wednesday is all Thai’d up

Last week….the guy I’m dating shared he was having a really bad week. He was working a super difficult project at work, he was beyond tired, a bit cranky (some days more than a bit but…) and to top it off, he was jonzin’ for Thai food for dinner. So he went to his local restaurant…all ready to chow down, only to find that they were closed. ARGH!!! I’ve been there. Wanting something and it not being open… So… This week’s Wine Wednesday is dedicated to Thai & my guy (yes an unintentional rhyme).

Any of these three will be a hit in your home. This first is especially wonderful because if you don’t like the coconut rice, you can substitute white, jasmine or brown…I just think the coconut milk gives it a wonderful soothing flavor.

So what do you pair Thai food with? One of my personal favorites is a slightly sweet Rieslings. The slight sweetness and floral notes in Rieslings and similar wines go very well with the many flavors of Thai food. The sugar adds to the mouth-feel of wine and mitigates the effect of chilli and spice on the palate. Sweetness in wine also works well with the savory dishes that are on the sweet side in Thai cuisine.

never drink tannic wines with Thai food. The prominent flavors of Thai food – spicy, hot and sour are all horrible for big, tannic wines. Spice, chilli-heat, and acidity will make tannic wine taste bitter, ruining the experience with both the food and the wine. So, keep your fancy Bordeaux and expensive Cabs away from Thai food. If at all else fails – a great IPA ice-cold will do nicely!

Roasted garlic butter shrimp with coconut rice recipeshrip

Serves 4


For the roasted garlic

1 garlic bulb

3 teaspoons olive oil

For the rice

1 cup white basmati rice

1 cup light coconut milk

1/2 cup water (slightly more or less depending on the size of your rice cooker)

1 tablespoon coconut flakes

3 roasted garlic cloves, chopped

For the shrimp

14 large, raw, deveined and peeled shrimp

2-1/2 tablespoons butter

2 dashes ancho chili powder

Juice from 1/2 a lime

4 dashes salt

4 dashes ground black pepper

3 roasted garlic cloves, chopped

1/2 cup chopped green onions (for garnish)

1 lime, quartered (for garnish)



For the roasted garlic

Preheat the oven to 375 degrees F. Place the bulb of garlic in the middle of a square piece of foil. Drizzle olive oil on top of the garlic. Wrap the foil in a “tent,” and bake the garlic for about 25 minutes. Let the roasted garlic cool, and then squeeze the 6 garlic cloves out from their skins. Chop the garlic cloves, and set them aside.

For the rice

Rinse the rice, and add it to a rice cooker. Add the coconut milk and water up to the liquid line in the rice cooker. Let the rice cook until done. Stir in the chopped garlic.

Stir in the coconut flakes.

For the shrimp

Heat a medium skillet on low to medium heat. Add the butter, chili powder, lime juice, salt and pepper. Stir together. Add the shrimp, and stir until cooked (about 3 to 4 minutes). Just before the shrimp is done, stir in the chopped garlic. Serve the shrimp over a bed of coconut rice. Drizzle the remaining butter from the pan over the shrimp and rice.

Top with chopped green onions and lime juice.

Tom Yum (Hot and Spicy Soup)tomyum

Makes 6 servings


1 rolls (packaged soba noodles)
4 cups chicken stock
10 kaffir lime leaves*
3 stalks fresh lemongrass, crushed*
1/2 pound peeled shrimp
1 tablespoon chili oil
1 cup whole straw mushrooms*
6 fresh Thai chilies
2 tablespoons fish sauce
3 tablespoons lime juice
4 stalks green onion, chopped

Bring chicken stock to a boil. Add lime leaves and lemongrass. Simmer for 5 minutes. Remove lemongrass with a slotted spoon and turn the heat to high. Add shrimp, chili oil, mushrooms and chilies. Boil mixture until shrimp are cooked, about 2 minutes. Remove pot from stove and mix in fish sauce and lime juice. Garnish with green onions.

*Kaffir lime leaves, lemongrass and straw mushrooms are available at Thai or Asian markets and some supermarkets. If you can’t find them, talk to the supermarket produce manager to make sure you haven’t overlooked them.

Thai chicken with basil thai-chickenbasil-recipe

Makes 4 servings


1 pound boneless, skinless chicken breasts, cut into strips

2 tablespoons fish sauce

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon water

1-1/2 cups basil leaves

1/2 onion, sliced thinly

2 cloves garlic, halved

1 red bell pepper, sliced

Olive oil




Combine fish sauce, soy sauce, sugar and water in a bowl. Add chicken.

In a nonstick pan, heat a drizzle of olive oil over medium-high heat. Add onions and bell pepper and cook for about 5 minutes or until starting to soften. Add the garlic, cooking until it starts to brown. Add the chicken, leaving the marinade in the bowl. Cook, stirring occasionally, until chicken is cooked through. Add the marinade to the pan and cook another 1-2 minutes. Season with salt, if needed. Remove from heat and stir 1 cup of basil into hot chicken. Top with remaining 1/2 cup of basil just before serving.

Who knows….perhaps one day I’ll fix one of these for him….or just stick to his favorite everyday kind of food….Cheese & Macaroni. Happy Wine Wednesday


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