I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either overpower the dish or add nothing at all. I'm wondering if I should be using a different type of acid.
My recipe goes:
Heat 1/4 can of coconut milk in a skillet. Add 1 Tbsn curry paste. Simmer until the oils separate and very little liquid is left. Add remaining 3/4 can coconut milk. Return to a simmer. Add 1 tsp fish sauce. Add 1 tsp palm sugar. Add proteins and veggies. Cook until veggies are soft. Add 1 tsp rice wine.
I really want to add complexity with a bit of acid but I just haven't been able to achieve this.