Thai Curry – For Those Who Are Cold And In A Hurry!


Winter in the Winelands calls for curry and this is exactly what you can cook and enjoy at Tamatiestraat in Stellenbosch. Sharing their delicious recipe for a Thai Pork Peanut Red Curry, we asked Cellarmaster Eugene van Zyl for a wine pairing and it seems that the versatile 2016 Culinaria Chenin Blanc is the perfect choice with the often challenging flavours of a Thai curry.

Thai Pork Peanut Red Curry

(Slightly amended GoodFood recipe)

Serves 6 as a main course

Ingredients

3 tsp sesame oil

75 g spring onion, chopped

30 g coriander, chopped

800 g pork tender loin, sliced

8 tsp Thai red curry paste (2 packets)

8 tsp peanut butter

2 tsp treacle sugar

2 tsp soy sauce

2 cans (400 ml each) coconut milk

200 ml water (more if needed)

2 x 135 g baby corn

juice of 2 limes

2 cups (uncooked) steamed jasmine rice to serve


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