Create a lip-smacking winter warmer curry with KWV’s Classic Moscato. This easy Thai green curry is the perfect dish for a cosy night in. KWV Classic Moscato exudes floral, tropical and peach aromas with an abundance of Muscat and hints of litchi that follow through on the palate. Flavours are concentrated with a sweet, complex aftertaste – the ideal pairing for your Thai green curry. Best enjoyed ice-cold.
Easy Thai Green Curry with KWV Classic Moscato (serves 5)
Ingredients
- 1 tablespoon vegetable oil
- 2 chicken breasts
- 4 tablespoons Thai green curry paste
- 1 tablespoon fish sauce
- 1 can coconut milk
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 1 eggplant
- 1 red bell pepper
- 1 tablespoon dry basil
- ¼ cup cilantro
- 1 cup frozen peas
- 1 lime
Instructions
Brown chicken in vegetable oil
Add green curry paste and fry for a minute or two
Add the fish sauce, coconut milk, broth and brown sugar
Add eggplant, bell pepper, basil and cilantro and simmer for 15 minutes, until the chicken is cooked through and vegetables are soft.
Add the frozen peas and cook for a minute longer.
Serve over steamed rich with a squeeze of lime
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
