Take some inspiration from our Chef Elizabeth Burger for this year’s Festive Season. Pair the Rietvallei Chenin Blanc 2016 with Red Thai Curry Prawns.
Rietvallei Chenin Blanc 2016
This is a dry but fruity Chenin Blanc with intense aromas of dried apple, fresh citrus and a touch of oak spice. The palate is rich and creamy with a firm but balanced acidity, complemented with a lingering aftertaste that seem to last forever.
Our Chenin Blanc is the perfect dinner partner and should be paired for with seafood or poultry dishes.
Hope you enjoy all our wines over this festive season. Come visit us on the estate to see our Cellar Door Specials.
Ingredients
- Sauce
- 30 ml Red curry paste
- 400 ml coconut milk
- 15 ml soya sauce
- 60 ml freshly chopped basil leaves
- 2.5 ml chilli paste
- 5 ml paprika
- 5 ml cumin
- Prawns
- 1kg Prawns
- 15ml olive oil
- 5ml garlic
Instructions
- In a wok or a large saucepan, heat the olive oil and garlic. Now add the Prawns and fry them till they are pink and cooked. Set aside.
- Now place all the sauce ingredients in the wok, Reduce heat and allow to simmer until thickened. Place the prawns back in wok and serve with steamed jasmine rice.
