Thai cuisine

Green Curry is an aromatic Thai dish that features a blend of green chilies, coconut milk, and a variety of herbs and spices, often including lemongrass, galangal, and kaffir lime leaves. It’s known for its creamy texture and can range from mildly spicy to very hot, depending on the preparation.

For a wine pairing with Green Curry, you want a wine that can stand up to the heat and complexity of the dish without being overshadowed. A wine with a good balance of acidity will complement the richness of the coconut milk, while a touch of sweetness will help tame the heat of the chilies.

For a dish with a good level of heat and a prominent herbaceous note like Pad Kra Pao Moo, you would want a wine that has a refreshing acidity to counterbalance the spiciness and isn't too high in alcohol, as alcohol can intensify the burn of the chili.

A touch of sweetness isn’t necessary, but it can help tame the dish’s heat. Therefore, a wine with a lower body, marked acidity, and a moderate level of alcohol would pair nicely, especially if it's a white or rosé with some inherent fruity notes to complement the basil.

The richness of the coconut milk in Tom Kha Gai calls for a wine with a bit of body to match its texture, while the soup’s acidity and aromatic qualities would be well-supported by a wine with a good level of acidity.

A wine that’s not too high in alcohol is preferable to maintain harmony with the soup’s warmth and to not overshadow the complex flavors. A touch of sweetness in the wine can complement the soup's slight spiciness and the tang of the lime.

Choosing a wine like an off-dry Riesling or a Gewürztraminer could provide a nice balance to the soup’s creaminess and enhance the aromatic galangal and lemongrass notes.

For Chicken Pad Thai, a wine that is light to medium in body pairs well, not overpowering the dish but complementing the textural contrast between the soft noodles and crunchy peanuts. Elevated acidity is a must to cut through the dish's sweet and tangy flavors and to match the sourness of the tamarind.

A hint of sweetness in the wine can counterbalance the spice and intensify the dish's inherent sweetness, while a lower alcohol content ensures that the spice level of the dish doesn't get accentuated. Dry to off-dry Rieslings, Grüner Veltliners, or even a light-bodied Pinot Griswould provide a refreshing contrast and complement the complexity of flavors in the Pad Thai.