Yet another Wednesday Curry

how does this keep happening? :-)

Last night's curry was made with beef (magerer siedfleisch) that I cut into strips and then across the grain into bite-size pieces, diced kohlrabi (very Thai!), and onion chunks. For the sauce I used green curry paste, galangal, ginger, lemon grass, coriander roots, keffir lime, coconut milk, chicken stock, lime juice, fish sauce, and a bit of sugar. I served the finished curry with fresh cilantro and sliced Thai chilis.

We ate this with Thai sticky rice.

Wine: Baron de Hoën Beblenheim 2005 Gewurztraminer; quite a nice pairing indeed.