Asparagus, Zucchini and Chickpea Green Curry

Name: Asparagus, Zucchini and Chickpea Green Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 454 grams asparagus, trimmed and sliced; 539 grams chickpeas, rinsed and drained; 397 grams coconut milk; 2 Tbsps fish sauce; 1 lime, juice; 2 kaffir lime leaves, sliced; 1 Tbsp oil; 4 servings red chilies, sliced; 2 teaspoons sugar; 1 handful Thai basil or basil; 2 Tbsps Thai green curry paste; 454 grams zucchini, sliced

Asparagus, Zucchini and Chickpe If you have asparagus, oil, thai curry paste, and a few other ingredients on hand, you can make it. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. It is a reasonably priced recipe for fans of Indian food. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat the oil in a pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the curry paste and saute until fragrant, about a minute.

Ingredients you will need

Curry Paste

Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for 5 minutes.

Ingredients you will need

Coconut Milk

Lime Leaves

Fish Sauce

Lime Juice

Chickpeas

Sugar

Add the zucchini and asparagus and simmer until tender, about 5 minutes.

Ingredients you will need

Asparagus

Zucchini

Remove from heat an serve garnished with fresh basil and sliced red chilies

Ingredients you will need

Fresh Basil

Red Chili Pepper

Equipment

Frying Pan

Ingredients

Servings:

454grams

asparagus, trimmed and sliced 539grams

chickpeas, rinsed and drained 397grams

coconut milk 2Tbsps

fish sauce 1

lime, juice 2

kaffir lime leaves, sliced 1Tbsp

oil 4servings

red chilies, sliced 2teaspoons

sugar 1handful

Thai basil or basil 2Tbsps

Thai green curry paste 454grams

zucchini, sliced

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Indaba Chenin Blanc with a 4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.