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–+ servings
Wine with food: Creamy Thai curry with colorful vegetables alongside a glass of Riesling white wine.

Thai curry with coconut milk & crunchy spring vegetables

This Thai curry pays homage to fresh, Asian flavors and brings color to the plate. In this recipe, we use creamy coconut milk together with a finely balanced curry paste and a selection of crunchy spring vegetables such as mangetout, green asparagus and spring onions. The secret lies in the quick cooking over a high heat so that the vitamins and bite of the vegetables are retained. Together with a tangy Riesling or a fragrant Muscatel, you will experience a pairing that perfectly combines exotic spiciness and invigorating freshness. An ideal dish for a quick after-work meal or a light dinner, its balance of sweetness, acidity and spiciness will win over every lover of Far Eastern cuisine and conjure up the spirit of Bangkok right in your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Curry, Main course
Cuisine Fusion, Thai
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Wok or deep frying pan
  • 1 Paring knife
  • 1 Cutting board
  • 1 Cooking spoon

Ingredients
  

  • 400 ml Coconut milk creamy
  • 2 tbsp Thai curry paste yellow or red
  • 100 g Sugar snap peas
  • 150 g green asparagus in pieces
  • 1 red peppers in stripes
  • 2 Spring onions in rings
  • 1 Piece of ginger finely chopped
  • 1 Clove of garlic finely chopped
  • 1 tablespoon coconut oil
  • 1 Tbsp fish sauce or soy sauce
  • Juice of half a lime
  • Fresh coriander or Thai basil
  • A handful of roasted peanuts

Preparation
 

PREPARATION:

  • Wash the vegetables thoroughly and cut into bite-sized pieces.
  • Peel and finely chop the ginger and garlic.
  • Wash the coriander and pluck off the leaves.
  • Squeeze the lime.

COOKING STEPS:

  • Heat the coconut oil in a wok.
  • Briefly fry the curry paste together with the ginger and garlic.
  • Pour in the coconut milk and mix well.
  • Bring the sauce to the boil briefly until it thickens slightly.
  • First add the asparagus and peppers.
  • After 3 minutes, fold in the sugar snap peas and spring onions.
  • Cook everything over a medium heat for approx. 5 minutes until al dente.
  • Season to taste with fish sauce and lime juice.

DIRECTIONS:

  • Serve the curry in deep bowls.
  • Sprinkle generously with fresh coriander or Thai basil.
  • Add the roasted peanuts for the crunch.
  • Serve with fragrant jasmine rice.
  • Enjoy hot immediately.

SUPPLEMENTS:

  • Jasmine rice or basmati rice
  • Cucumber salad with chili
  • Fresh lime wedges

Nutritional values per portion

Calories: 480kcalCarbohydrates: 22gProtein: 12gFat: 38g
Keyword Asian, Coconut milk, Curry recipe, Fast & healthy, Riesling, Sharp, Spring vegetables, Thai curry, Vegetarian, Wine with food
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