An Aussie Sauvignon/Semillon Blend is a Hit with Thai Green Curry

We cooked another of Rick Stein’s recipes from his excellent Far Eastern Odyssey.  This time Stir-Fried Green Chicken Curry accompanied by rice noodles.   Lovely recipe, full of typical Thai flavours.   Some say Thai Green Curry pairs well with Aussie or New Zealand Semillons, Sauvignons or combinations of both.  We enjoyed it with a bottle of Westend Estate Riverina Sauvignon Blanc Semillon 2009 from Sunday Times Wine Club.   This white delivers aromatic, tropical fruits, together with lemony citrus flavours and was delightfully citrussy and creamy with the curry.

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