Pair Wine with Panang Curry

Panang curry is the most refined of the Thai red curries—less spicy, more concentrated. It features thick coconut cream, toasted peanuts, red chili paste, and fragrant herbs like kaffir lime and sweet basil. Served with beef or chicken, it’s deeply satisfying and subtly sweet. Pairing wine with Panang is about texture, warmth, and aromatic depth. […]

Pair Wine with Green Curry

Green curry (Gaeng Kiew Wan) is one of the most challenging Thai dishes to pair with wine—and also one of the most rewarding. It’s hot, creamy, and intensely herbal: coconut milk meets green chili, kaffir lime, galangal, and sweet basil. The key to pairing is not power, but precision. The wine must cool, cleanse, and […]

Pair Wine with Tom Yum Goong

Tom Yum Goong is Thailand’s most iconic soup—prawns in a clear, spicy-sour broth spiked with lemongrass, lime juice, galangal, chili, and fish sauce. It’s not subtle. It hits the palate with sharpness, aroma, and heat. To pair wine here is to tame fire with finesse. The goal: refresh and echo, not fight. 🍷 Best Wine […]

Pair Wine with Massaman Curry

Massaman curry is Thailand’s answer to a Persian stew: slow-cooked meat (often beef or lamb), simmered in coconut milk with warm spices like cinnamon, cardamom, clove, and star anise. Rich, sweet-savory, and mellow, it’s a curry of comfort and complexity. Wine pairings must match both the dish’s warmth and its luxurious mouthfeel. 🍷 Best Wine […]

Pair Wine with Northern Thai Curry

Northern Thai curries are a different world from the coconut-rich curries of the south. Dishes like Gaeng Hung Lay (Burmese-style pork curry) and Gaeng Om (herbal beef curry) are slow-cooked, richly spiced, and deeply herbal—with warm aromatics like cinnamon, fermented garlic, turmeric, and Thai spices. There’s no sweetness, no coconut milk—just earthy complexity. These flavors […]

Pair Wine with Tom Kha Gai

Tom Kha Gai is one of Thailand’s most elegant soups—creamy coconut milk infused with galangal, lemongrass, lime leaf, chili, and chicken. It’s spicy, tangy, aromatic, and rich all at once. The challenge in wine pairing is to echo the soup’s fragrance while refreshing the palate and managing its layered fat-acid-heat balance. 🍷 Best Wine Pairings […]

Pair Wine with Rad Na

Thai cuisine balances five core flavors: sweet, sour, salty, bitter, and spicy. Each dish is a composition of these elements—complex, layered, and alive. At Kamala Beach Estate, understanding this harmony is the key to intelligent wine pairing—not by tradition, but by taste structure. 1. Sweet (Waan หวาน)Sweetness often comes from palm sugar, coconut, or tropical […]

Pair Wine with Pad Pak Ruam

Pad Pak Ruam is Thailand’s stir-fried vegetable medley. A wok-seared mix of Chinese kale, baby corn, broccoli, mushrooms, carrot, and garlic, often seasoned with light soy, oyster sauce, and a dash of sugar. Though gentle and vegetable-forward, this dish still layers umami, sweetness, and heat. A good wine pairing must be fresh, clean, and precise—never […]

Pair Wine with Som Tum (Green Papaya Salad)

Som Tum is not for the faint-hearted. This classic Thai salad delivers a punch: raw green papaya, crushed chili, garlic, lime, fish sauce, and sometimes fermented crab or dried shrimp. It’s fiery, sour, salty, and intensely fresh. To pair wine with Som Tum, you need precision, not power. The wine must cool, cleanse, and complement. […]

Pair Wine with Pad Thai

Pad Thai is Thailand’s best-known noodle dish—a harmony of rice noodles, tamarind, fish sauce, peanuts, lime, and often shrimp, tofu, or chicken. Its appeal lies in the balance: sweet, sour, salty, umami, with just a flicker of chili heat. Wine pairings must match that versatility without overwhelming the plate. 🍷 Best Wine Pairings RieslingOne of […]