Oh my, #DrinkChenin recipe

As I stand around the kitchen, planning my next kitchen adventure, I am magnetically pulled towards the spice rack and a surge of Thai-inspiration hits home!

If you know me, you’ll know I am fond of Indian-cuisine and have proclaimed my devotion to the (confusing and) inspiring cuisine as a whole.  But today I have to pay homage to a white wine and join my fellow foodies and wine-aficionados in the #DrinkChenin movement, but with another curry culture to compliment the Chenin Blanc varietal.

In search of the perfect companion for my Thai-inspired concoction, I have settled on the Veritas Awards 2016, presented by  South African National Wine Show Association (SANWSA).

Here are some of the GOLD award winning Chenin Blancs they recommend:


  • BC Wines Chenin Blanc (2016)
  • Boschendal Sommeliers Selection Chenin Blanc (2015)
  • Perdeberg The Dry Land Collection Chenin Blanc (2015)
  • Simonsig Chenin Blanc (2015)


  • Spier 21 Gables Chenin Blanc (2014) – Double Gold
  • Allée Bleue Chenin Blanc (2015)
  • Alvi’s Drift Albertus Viljoen Limited Release Chenin Blanc (2014)
  • La Cave Winemakers Selection Chenin Blanc (2015)
  • Spier Private Collection Chenin Blanc (Woolworths) (2015)
  • Spier Private Collection Chenin Blanc (Woolworths) (2014)
  • Stellenrust Chenin Blanc (2015)

Here’s my suggestion to a gutsy Chenin Blanc!  Thai Chicken Curry Recipe



  • 750g skinless chicken
  • oil
  • 400g mixed asian mushrooms
  • 1 x 400g tin of light coconut milk
  • 1 x good quality chicken stock cube
  • 6 lime leaves
  • 200 g mangetout
  • half bunch fresh Thai basil
  • 2 limes

Curry paste:

  • 4 cloves of garlic, peeled
  • 2 shallots
  • 5cm piece of ginger, grated
  • 4 green chillies, trimmed
  • 1 tsp ground cumin
  • half bunch of fresh coriander
  • 2 Tbs fish sauce



To make the paste:
Blend together in a food processor the garlic, shallots and ginger. Add the chillies, cumin, half of coriander, stalks and all, and fish sauce.

Slice the chicken into 2.5cm strips. Heat 1 Tbs of oil in a large pan on medium heat and fry chicken for 4-5 minutes, until golden brown. Transfer to plate.
Tear the mushrooms into even pieces. Return the pan to medium heat and add the mushrooms and fry for 4-5 minutes. Transfer to plate.

Reduce the heat and add the Thai curry paste for 4-5 minutes, stirring occasionally. Pour in the coconut milk and 400ml boiling water. Add the stock cube and lime leaves. Turn the heat up and simmer for 10 minutes. Stir in the chicken and mushrooms and cook for
another 5 minutes or until the chicken is cooked through, adding the mangetout for the final 2 minutes.

Season with salt and pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves.

Serve with lime wedges and steamed rice, and paired with a glass of award-winning Chenin Blanc.


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