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THAI CURRY – FOR THOSE WHO ARE COLD AND IN A HURRY!

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

Method

  1. Heat a deep heavy-bottom pan, add the oil, spring onion and half the coriander and fry for 1 minute. Add the pork slices and cook for 5 minutes, until they start to brown.
  2. Stir in the curry paste and peanut butter. After 1 minute, add the sugar, soy sauce, coconut milk plus a can of water. Mix well and allow to simmer for 15 minutes, stirring occasionally.
  3. Add the baby corn and increase the heat. Allow to bubble for 3 – 5 minutes until the corn is cooked and the sauce has thickened slightly. Squeeze and stir the lime-juice into the dish, check seasoning and adjust to taste.
  4. Serve with steamed jasmine rice and reserved coriander leaves.

Optional: Top with crispy (deep-fried) rice noodles for texture and appealing plating!

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