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.