What better way to enjoy a mouth watering Thai Curry than to pair it with a chilled glass of 2019 James Estate Verdelho. Enjoy!

THAI RED FISH CURRY WITH NOODLES

INGREDIENTS

•    200g Pad Thai rice noodles
•    1/4 cup (60ml) peanut oil
•    600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
•    2 garlic cloves, finely chopped
•    1/2 bunch spring onions, chopped, dark and pale parts separated
•    1 bunch coriander, leaves picked, roots chopped
•    1/4 cup (60ml) Thai red curry paste
•    1 tablespoon fish sauce
•    150g sugar snap peas
•    2/3 cup (165ml) coconut cream
•    1/2 cup (75g) chopped peanuts
•    Bean sprouts and lime wedges, to serve

METHOD

1. Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
2. Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
3. Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
4. Divide the noodles among 4 bowls and top with the fish curry. Garnish with coriander leaves, peanuts, bean sprouts and lime wedges.

 

2019 JAMES ESTATE WATERMELON FROSÉ

WATERMELON FROSÉ
INGREDIENTS

1/4 watermelon, peeled, chopped, frozen overnight
1 1/2 cups (375ml) vodka
750ml bottle chilled 2019 James Estate Rosé
2 cups (500ml) chilled lemonade
Vanilla ice cream and crumbled freeze-dried raspberries, to serve
METHOD

Whiz watermelon, vodka and 2019 James Estate Rosé in a blender until smooth and a slushie-consistency.
Divide among glasses and top with lemonade, a scoop of ice cream and freeze-dried raspberry.

SERVE IMMEDIATELY WITH AN ANTIPASTO PLATTER & ENJOY!