March 18, 2017

Posted in Adelaide Based, Clare, Clare Valley, Food Matching, Free Shipping, Ghost Wines, ghostwines, matching food & wine, Matching Pinot Gris With Food, Matching Wine With Food, Online Wine Sales, percentage of our profits to different charities, Pinot Gris, Pinot Gris goes with, Pinot Gris Matching, Recipe, Wine Matching, Wines

At Ghost Wines, we deliver modern style, regionally-recognised premium wines with temperature sensitive labels at unbeatable prices.

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We provide premium quality wine at an affordable price. We do this by keeping the identities of our suppliers secret: Ghost. No retailing costs means the savings are passed onto you and we offer free shipping on all orders.

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Be confident you will always taste Ghost Wines at the optimum temperature thanks to our innovative Temperature Sensitive Labels. When the ghost turns PINK its ready to drink. 

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We know our wine is equal to or better than wine twice the price of ours. If you don't agree, we will give a full refund. Be sure to follow us on Facebook and Instagram and keep an eye on this website for exciting new offers.


We work with only the best winemakers and buy wine varieties that are renowned for that region.


For every 12 pack of wine sold we donate a percentage of profits to charity. Register for our Newsletter to stay updated on our fundraising efforts. 

Thai Green Curry Paste Recipe - matched with Ghost Clare Valley Pinot Gris

Tonight we're giving away our favourite, home-made Thai green curry paste recipe.  We can't think of a better recipe to match with our Ghost Clare Valley Pinot Gris!


Curry Paste:

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 long green chillies, roughly sliced
  • 1 lemongrass stalk, roughly chopped
  • 2.5 cm piece of galangal, roughly chopped
  • 1 tsp finely sliced kaffir lime leaves
  • 4-5 smoked garlic cloves, chopped
  • 1-2 eschalots, chopped
  • 5-6 coriander roots, chopped
  • A good handful of basil leaves (we used a mix of Thai basil and sweet basil)
  • Good pinch of pink salt
  • 2 tsp shrimp paste

Other ingredients:

  • 1-2 tbsp peanut oil
  • 500 g chicken thigh fillets, quartered
  • 1 x can of coconut cream
  • 2 tbspof fish sauce
  • 1 tsp of palm sugar
  • Green vegies (we used broccolini, baby corn and green capsicum)
  • Coriander and micro-herbs to serve
  • Rice to serve


In a dry fry pan, heat coriander, mustard and cumin seeds until fragrant or until mustard seeds start popping.  Transfer seeds to a pestle and mortar.  Pound all curry paste ingredients, adding water if needed.

Add a heap (or two) tbsp/s of curry paste to a hot wok that has been coated in the oil.


Cook until fragrant and add 1-2 tbsp/s of coconut cream.

 Cook until the mixture splits (i.e. you'll see the oils in the ingredients separate from the other ingredients).

Add chicken thighs and cook until brown.  Add vegetables and saute until slightly softened.

 Add rest of coconut cream.  You can add vegetable stock or water if you prefer a more watery consistency.  Ensure chicken and vegetables are cooked through.

Serve with coriander leaves, micro-herbs and rice.

Of course, it tastes even better when served with a glass of Ghost Clare Valley Pinot Gris.  ENJOY!!!!

Angela Harvey
Angela Harvey