Of an Eastern persuasion
- by -
There is something wonderfully delightful about cooking Thai food. Why? Because it marries colour, aroma and flavour and, most of the time, it's relatively healthy.

This month's recipe is fresh and beautifully green which is why we are pairing it with Durbanville Hill's Sauvignon Blanc. Taken from BBC Food and by Jo Pratt, Thai green curry is a firm favourite in my kitchen because it's spicy, yet flavourful. Oh, and it's simple and quick to make. I love that in a recipe.

Ingredients

(serves 4)

1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only

Preparation method

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy or fish sauce if needed.


Curry is always best after leaving it to sit for a bit as the sauce becomes creamier. Serve with jasmine rice and a chilled glass of Sauvignon Blanc.


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R 122 bottle

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alc: 11.68  RS: 8.0  pH: 3.11
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