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 complement.

🍷 Best Wine Pairings

Riesling (Off-Dry)
The top choice for heat and acidity. A German Kabinett or Alsace Riesling softens the spice and elevates the lime and herb notes in the curry.

Chardonnay (Unoaked)
When the curry includes chicken or fish, a clean, unoaked Chardonnay mirrors the dish’s creaminess while adding needed freshness.

Gewürztraminer
For versions with extra chili or shrimp, Gewürztraminer’s floral and lychee notes bring an exotic match. Slightly off-dry styles work best.

🧠 Why It Works

Green curry combines fat, acid, spice, and herbs in one spoonful. Wines must offer acidity to cut the richness, low alcohol to manage heat, and aromatics to stand up to bold flavors.

Forget tannins. Forget oak. Think clarity, lift, and calm.

❄️ Serving Tips

– Serve whites well chilled (6–8°C)
– Use narrow glasses to preserve aromatics and freshness
– Increase residual sugar slightly for spicier versions