Thai Red Chicken Curry with Noodles
2 cloves garlic (minced)
1 teaspoon fresh ginger (peeled and finely grated)
600 gram chicken thigh, cubed
1 can coconut milk
3 Tablespoons of your favourite red curry paste (4 if you like it hot)
187 ml chicken browth
handful of mange tout
4 kaffir lime leaves
2 lemongrass stalks (bruised)
handful coriander leaves (chopped)
2 teaspoons sugar
Heat oil in a large frying pan over medium heat.
Add garlic and ginger and fry until fragrant.
Add chicken and brown.
Add coconut milk, curry paste, chicken broth, mange tout, kaffir lime leaves, sugar and lemon grass.
Bring to a boil, then turn down and simmer for about 10 minutes.
Remove kaffir lime and lemongrass.
Garnish with coriander.
Serve with Basmati rice or noodles and your choice of white or red.
For white, Cellarmaster Edmund Terblanche recommends the 2022 Pierneef Sauvignon Blanc to match the fragrance of the curry with its beautiful minerality and to cool the curry.
For red, try the 2018 La Motte Syrah. This wine is about much more than the expected pairing with sticky marinades and barbeques. It beautifully balances the warmth of the curry and even linger with an unexpected coolness.