Asparagus, Zucchini and Chickpea Green Curry
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.
Heat the oil in a pan over medium heat.
Add the curry paste and saute until fragrant, about a minute.
Add the coconut milk, fish sauce, lime juice, sugar, lime leaves and chickpeas, bring to a boil and simmer for 5 minutes.
Add the zucchini and asparagus and simmer until tender, about 5 minutes.
Remove from heat an serve garnished with fresh basil and sliced red chilies
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.
Indaba Chenin BlancAromatic kiwi and melon nuances on the nose. Plenty of delicious tropical melon and citrus flavors. Weightymid-palate with a lengthy finish that has a touch of spice.Pair with: Fresh mozzarella, barbecue shrimp, light pastas, red snapper, dumplings, chicken satay or mixed green salad.