Femmes et Vins du Monde Concours International 2012-  Winning Wine 1

Seared Ribeye on Thai Red Curry Noodles

Earlier this year, I was invited to participate in the Women and Wine of the World International Competition 2012 (Femmes et Vins du Monde Concours International) in Monaco. It was an amazing experience, and you can read about it by clicking on this link.

I mentioned that as the appointed ‘god mother’ I would be preparing some dishes to pair with the winning wines. I received the wines last month and set about testing, tasting and testing again.

The Wine

The first wine I present received a score of 94.4 (Diamond award) and was the highest rated wine in the competition. A French Gewürztraminer – Domaine Le Sorciers 2008, White Chateau De Riquewihr, Domaines Dopff Irion.


These are the tasting notes:

Subtle and elegant, finely spiced and fruity nose is accented by hints of smoke and candied fruit on one end pepper. It develops aromas of apricot, tropical fruit, mango and more rose. The aromas of the nose extend in the mouth. It is rich, well-structured and a rare delicacy with a long persistence. Ample palate rich, perfect balance based on a good acid support. The finish is raced.

Gewürztraminer often pairs well with Thai food, especially Thai curries and spicy dim sum and this one is no exception. The acid balances well with the creaminess of the curry, and the sweet aroma of the tropical fruit and rose is an excellent partner to heat and sharpness of the bursts of lime. The wine isn’t dominated by the curry, but instead they compliment each other, with a lingering, and vaguely smokey, spicy taste on the wine itself.

Thai Red Curry with Seared Ribeye Steak

gewurztraminer and Thai food - perfect match

You can store the red curry paste, sealed in a glass bottle for a week in the fridge. Adjust chilli to your liking by removing seeds or using more or less paste for the dish. Ideally use fresh galangal, Thai lime zest and coriander roots. I have substituted for more readily available ingredients.

Use ready made red curry paste if you don’t have time to make one from scratch – but it is worth the effort to make a homemade one.


Serves 4

For the red curry paste

3 large dried red chillis, soaked in warm water

1 t cumin seeds

1 t coriander seeds

1/4 t black peppercorns

2 t galangal paste

1 stalk  lemongrass, hard outer sheath removed, chopped finely

1 large Thai lime leaf, crumbled

1 large spring onion, chopped roughly

1 lime, zested

10 g coriander, mainly the lower bits and stalks

3 cloves garlic, chopped

3 birds eye chillies, deseeded and chopped

1 t shrimp paste

salt, to taste

water, for blending

For the curry:

3 T peanut oil

1/3 large red pepper, sliced lengthwise and in half

12 thin asparagus spears (washed and dried well)

4 T fresh ginger, cut into 1/2 average sized matchstick thickness

410 g can coconut milk

1/2 t palm sugar

200g Pad Thai noodles, cooked or instant

1/4 lime, juiced

soy sauce, to taste

400 g ribeye steak  plus salt to season

For the garnish

2 T fresh coconut, sliced and toasted (optional)

4 T fresh coriander leaves

Thai red curry with asparagus and beef


1. Start by preparing the paste. Soak the dried chillis for 30  minutes and leave to cool. In meanwhile in a dry pan on medium heat, toast the cumin, coriander and pepper until fragrant. Take care not to burn the seeds. Remove and allow to cool. Pound with pestle and mortar until it becomes a fine powder. Add to drained dried chillies and remaining ingredients in a bowl. Use 1/8 cup of water and more if needed, and blend with a stick blender until a smooth, thick paste forms. Be very careful if tasting and to not get the paste to splatter onto your hands or face.

2. Now, heat a wok or large pan on high, add oil and fry peppers and asparagus for a minute. Add 1 tablespoon of the red curry paste and stir, it will splatter. Turn heat down to medium. Add the ginger and fry for a minute.

3. Add coconut milk and cook for 2-3 minutes. Add  palm sugar, noodles, soy sauce and allow  to cook until the noodles are incorporated into the sauce and the asparagus is tender.  Turn heat off. Add lime juice, stir and keep warm.

4. Sear ribeye steak in a hot, non-stick pan – about a 40-60 seconds on each side, depending on thickness and how you prefer your meat done. Allow to rest for a few minutes, and slice and sprinkle with salt.

5. Pile red curry noodles onto a plate, top with sliced ribeye and toasted coconut and coriander (not pictured)

Pairs perfectly with a Gewürztraminer, such as this one.


how to make red curry paste

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