Soba Noodle Salad with Thai Red Curry Sauce
At the Farm at Cape Kidnappers, chef Dale Gartland makes his incredible Thai dressing with a bright-flavored blend of kaffir lime leaves, red chiles, shallots and coriander root; store-bought red Thai curry paste is a fine shortcut. More Noodle Salads
The red curry sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.
Many New Zealand white wines would pair well here, but one with some richness would be especially delicious, like a juicy Chardonnay or tropical-fruited Chenin Blanc.