Perfect Thai Peanut Curry Sauce Cabernet Sauvignon Combo Compliment

Last night I made a thai peanut curry sauce to go with some chicken, leftover vegetables from The Godfathers of Rochester Poetry reading, onions, bamboo shoots, and sliced garlic. I served it over rice and it was good.

Tonight I served it with homemade angel pasta that I got at the organic store. Even better.

And then I opened a bottle of Columbia Crest Grand Estates Cabernet Sauvignon 2007. This bottle of cab is about $8, and it’s a damn good cab. It’s definitely the best cab under $10. If you’re low on cash and high on red wine needs, this is the wine to get.

So I am eating my dinner, listening to Lloyd Miller’s A Lifetime in Oriental Jazz that my friend just adised me to listen to, and watching the Partiots and the Chiefs on Monday Night Football. I can’t show you the game, but here’s a tune:

And then I took a sip of the wine. It’s amazing. The cab never tasted so good and peanut sauce got better with every bite. You may or may not like my taste in music (by the way the song gets better and more accessible about three minutes in), but this pairing is spot on. I highly recommend it.

Here’s my recipe:

• 1/2 cup creamy peanut butter
• 1/8 cup coconut milk
• 1 tablespoons water
• 1 tablespoons fresh lime juice
• 1 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon Huy Fong’s Chili Garlic Sauce (which you can get most anywhere). Their Sriracha Hot Chili Sauce will probably work, too.
• 1 teaspoon minced fresh ginger
• 2 cloves minced garlic
• 1 tablespooon chopped fresh cilantro
• Crushed peanuts to sprinkle on top

Just mix all those ingredients together in blender, except for the crushed peanuts. When your vegetables and protein are almost done sauteing, add the sauce. Then pour everything over rice and noodles and top with the crushed peanuts. And pour a glass of Columbia Crest Grand Estates Cabernet Sauvignon 2007. Yum.//