Shiraz and Red Curry
Grant Burge Filsell Shiraz 2007 – Thai Red Curry Chicken
It has been a while, but the cellar was beckoning and we needed something to go with a spicy homemade curry.
Thai Red and Green Curry have become a staple dish, replacing the spag bol when I first moved out of home.
Grant Burge is also a staple member of our Adelaide wineries to visit list. Filsell though was never high on my tasting list, it doesn’t suit my palate when it is young. However the first time I had an aged one I realised what a good bargain it is. It gains character as it ages. Almost as much as my cooking.
Homemade Thai Red Curry.
- Cooking Oil, I use olive oil, sesame or peanut oil is also good
- 1 onion, finely chopped
- Garlic and ginger to taste ( at least one clove )
- 1-2 teaspoons Red Curry Paste
- 250gm chicken
- Lime juice to taste ( a couple of squirts? )
- 1 can coconut milk
- 4 Swiss Brown Mushrooms
- A cup full of cauliflower
- 200gm chopped baby corn
- A generous handful of beans
- Half a red capsicum, chopped
- Half a green capsicum, chopped
- heat olive oil in a wok
- saute onions and garlic until the onion is brown
- add chicken, curry paste and a squirt of lime
- stir chicken until brown
- add the coconut milk, mushrooms, cauliflower and corn
- simmer for 15 – 20 minutes, stirring occasionally and watching fluid levels. Add Water if it gets low
- add the capsicum and beans
- continue to cook until the beans are heated through, but still crisp (5 minutes? )
- serve with Rice and a spicy wine
Links
Grant Burge Wines
