Asparagus, Zucchini and Chickpea Green Curry

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.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
Add the curry paste and saute until fragrant, about a minute.
Ingredients you will need
Curry PasteCurry 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 MilkCoconut Milk
Lime LeavesLime Leaves
Fish SauceFish Sauce
Lime JuiceLime Juice
Add the zucchini and asparagus and simmer until tender, about 5 minutes.
Ingredients you will need
Remove from heat an serve garnished with fresh basil and sliced red chilies
Ingredients you will need
Fresh BasilFresh Basil
Red Chili PepperRed Chili Pepper


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 Blanc
Indaba Chenin Blanc
Aromatic 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.
Ready In20 m.
Health Score24