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      5-INGREDIENT
      PAIRED WITH WOLF BLASS GOLD LABEL SHIRAZ

      BY CHEF "TON" THITID TASSANAKAJOHN
      LE DU - 1 MICHELIN STAR RESTAURANT
      BANGKOK

      Chef “Ton” Thitid Tassanakajohn is the head chef and owner of one of the most exciting kitchens in Bangkok, Le Du. This local-inspired fine-dining restaurant was awarded a Michelin star for the first time this year.

      Raised on the flavours of his mother and grandmother’s homespun dishes, Chef Ton, as he is affectionately known in Thailand, has always had Thai cooking running in his blood. But during his time in New York, he cut his teeth at several Michelin-starred restaurants and became a Certified Sommelier (CS) from the respected Court of Master Sommelier.

      Since then, he has made it his mission to elevate Thai cuisine on the world stage even venturing into pairing wine with beloved thai flavours. For his aromatic and rich Chu Chee curry, he has selected the fruity and complex Barossa Shiraz to go with it.

      “Thai food is full of flavour. Our sauces rule over the meat. And if you ask me, I’d match my wine with the sauce.”

      Total Cooking time: 30 minutes

      Experiment with Wolf Blass
      Gold Label Shiraz

      Wolf Blass Gold Label Regional Reserve Barossa Shiraz is a rich red wine with intense, complex aromas of blue fruits and dark red plums, hints of fragrant spice, and a fleshy, concentrated palate with a plush mouthfeel and a long, even finish.

      INGREDIENTS

      For the curry paste: 

      • 10 ea. Chopped Dried chili 
      • 3 tbs. Chopped Shallot 
      • 3 tbs. Chopped Garlic 
      • ½ tsp. Chopped Galangal 
      • 1 tbs. Chopped Lemongrass 
      • ½ tsp. Kaffir lime skin 
      • 1 tsp. Chopped Coriander root 
      • 1 tsp. Shrimp paste 
      • ½ tsp. Salt

      For the sauce:

      • Chu-chee curry paste
      • 250 g. Coconut cream 
      • 500 g. Coconut milk 
      • 100 g. Palm sugar 
      • 100 g. Fish sauce

      METHOD

      1. Prepare the paste. Combine the curry paste ingredients in a mortar and pound them into a smooth paste.
      2. Cook the paste. Fry the paste in a pan over medium-high heat. Stir in the coconut cream until fragrant.
      3. Create the sauce. Add the coconut milk, palm sugar and fish sauce into the pan. Simmer for 15 minutes or until fragrant at medium heat.
      4. Blend and strain the sauce. The rich and silky sauce is ready.

      SERVING

      The Chu Chee curry is often poured generously over the top of some cooked chicken, fish, prawns or pork, and served with steamed jasmine rice.


      LE DU RESTAURANT


      CHU HOU



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      TAIWANESE BASIL VINAIGRETTE