Saturday, May 23, 2009

Red Thai Curry

Normally when we make Thai food, we go for a green curry. But today Toño wanted a red curry. I did not mind and got him the ingredients. This is what he made out of it:

Spicy food makes it rather difficult to choose an appropriate wine. Toño proffered a Casa Castillo Pie Franco, 2005, Jumilla. This wine is made of old Monastrell grapes, and hence could parry the hotness of the curry.

There is a strange thing with food, not only hot food. Five minutes into eating my right nostril starts to run. It is very unpleasant and annoying for the fellow guests at the table when one has to grab a handkerchief five minutes into eating.

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