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