If you are a lover of green Thai curry and are looking to impress your loved ones or that one special person with a great dish that is mild and uncomplicated but full of flavour then this Asian inspired delight from TV personality and well-known chef, Mynhardt Joubert promises to tickle the taste buds.
This delicious recipe calls for roasted sweet potato instead of rice and makes the world of difference in the soft and subtle tastes of this dish.
- The chicken can easily be substituted with prawns or any other seafood.
- For a vegetarian option replace chicken stock with vegetable stock and the chicken with extra veggies.
- For a large dinner party double up the recipe, prepare the sauce in advance and add the vegetable and fresh herbs just before serving.
Wine suggestion: Joubert says that he finds pairing wine with Asian food and flavours one of the easier pairings to do. Some wines like barrel fermented chenins, oaked chardonnays, gewurtztraminers and moscatos just call out for something interesting and flavourful and love the complexity of flavour layered Asian foods. The wine should be able to dance in your mouth when tasting these dishes.
KWV Moscato is a great match for this dish as it is a great example of what can be done with a Moscato wine. The taste is uncomplicated and honest in its offering and the sweet and high notes of this wine loves the spiciness of this dish while the floral character bounces around in your mouth like butterflies with all the other subtle flavours of this great Asian dish. This aromatic wine exudes floral, perfume and peach aromas with an abundance of Muscat on the nose that follows through on the palate.
He says that his best advice is still to taste, taste and keep on tasting until you find your match, a bit like real love…There is no right or wrong so trust your gut and your palette, you will soon know whether it is a tango or a foxtrot.