Chef Rachanon Kampimarn (AKA Chef Aun)
The Dish: Kiin's Signature Green Curry
Thai curry differs from Indian curry in a few ways. It’s made with a paste rather than dried spices, and the resulting curry is normally more like a stew, thanks to the addition of coconut milk at the end. At Kiin, the focus is on authentic Thai cuisine from Bangkok and Northern Thailand, and the signature green curry is made with green eggplant, sweet basil, and long hot chili peppers, all combined with coconut milk. Then, it’s topped with a salted egg yolk fish ball, a Thai local favorite that the chef says adds extra texture to the dish. “We want our customers to enjoy the authentic Thai food here in Manhattan without flying to Thailand,” Chef Aun says.
Pairing notes: The citrusy undertone and coriander from Bira 91’s White Ale will add a bit of brightness to this thick and creamy curry, as well as sweep away the coconut milk with a stark contrast.