Michele and I were home last night and did not know what to make for dinner. So we took out our Food & Wine Annual Cookbook and started looking around for recipes.
We rummaged around through the refrigerator and pantry to find what ingredients we had. We came up with Thai Chicken, Zucchini and Tomato Curry which said it would go great with Riesling and would only take about a half hour to cook. We had to do some improvising because the recipe called for fresh Cilantro, and we didn't have any so we used some Cumin powder instead. It also called for Thai red curry paste. We didn't have any of that but I found something called Kashmiri paste from an Indian recipe that we had made.
It was really easy to make and something that we don't normally do being a Thai dish. The Kashmiri paste, was very spicy. The freshness and acidity of the Riesling balanced the dish and stood up to the spicy paste (which I had put too much of in). It was both healthy and delicious with the Zucchini and Fresh Tomatoes.