Whipped up by David W (Social Media, On-line Marketing Guy)
We kicked off our new food series with a delightful light Italian supper. Now we continue with another simple dish, but with a little more kick and a little more heart to it. Every now and again we’ll pop together a delicious recipe, give you all the information you need to recreate the masterpiece and we’ll even recommend a lovely wine to enjoy alongside your meal. If you decide to try your hand at this recipe, why not take a picture and send it along to us, either on our Facebook page or our Twitter page.
-350g boneless skinless chicken breat, cut into small pieces.
-50g of green beans, halved
-50g of baby corns, halved
-2 tbsp of sunflower oil
-2 garlic cloves, chopped finely
-4 tsp of Thai green curry paste
-300ml of Coconut milk
-2 tsp of Thai fish sauce
-zest of one lime
-1 tsp caster sugar
-1 red chilli – cut into thin strips
-Fresh basil leaves
1) Place the green beans and baby corn into boiling water for 3-4 minutes until tender but not soft. Remove from the hob and place to one side.
2) In a large wok or frying pan, heat the sunflower oil until very hot. Place the finely chopped garlic in and cook until golden. Add the curry paste and stir for several minutes. Then add the coconut milk and let it simmer for a few moments until boiling.
3) Place the chicken into the wok, cook for a few minutes. Add the Thai fish sauce, red chilli and sugar and then cover and let cook for 8-10 minutes until the chicken is thoroughly cooked throughout. At the same time you can now place the rice in a separate pan and cook until done.
4) Uncover the wok and add the green beans and baby corn, allowing them to cook in the coconut milk. Add the zest of one lime and allow the flavours to combine for 1-2 minutes. Quickly sprinkle the basil onto the top and remove from the heat.
5) Place your boiled rice onto a plate and cover with your sauce, finally serve and enjoy.
Florentyne Clare Valley Riesling – Fancy a good Thai curry? Try to avoid wines with high abv% as it will bring to intense a flavour. So head for a lighter sweeter white, which will compliment this little Thai number perfectly. As with most wines when eating, acidity is key. So something like a Riesling with Honeysuckle and peach undertones with a sharp clean lime flavour are pretty much perfect! Florentyne is the wine and at this price you will have money left over for popadoms!!
(Tony Abbs – Wine Advisor)