Ingredients: For the curry: 400 ml coconut milk, 1-2 carrots, 1 bunch of spring onions, 1 small broccoli, 1 zucchini, 200 g mushrooms, rice (amount as desired), optional: 300 g roasted duck breast
For the yellow curry paste (makes about 300 ml): 3-6 dried chillies, 2-4 sticks of lemongrass, 1 piece of ginger, 2 tbsp. cumin seeds, 2 tbsp. coriander, 1 tbsp. ground turmeric, 1 tbsp. yellow mustard seeds, 1 onion, 4 cloves of garlic, 40 ml lime juice
Curry paste: briefly roast the cumin seeds in a frying pan to allow them to develop their aroma more effectively. Clean the chillies and lemongrass, removing the outer hard leaves and cutting only the soft inside. Coarsely chop the chillies. Peel and chop the ginger, onion and garlic. Mix all the ingredients and work it into a creamy mixture with a mortar or blender. If you do not need the whole quantity, the curry paste can also be stored in the refrigerator.
Cut spring onions into fine rings. Separate the green ends from the white ones and save them for garnishing. Fry the white pieces in a hot pan. Put the rice on to cook. Peel, wash and cut the vegetables into cubes and cook the broccoli until it is done. Then put all the vegetables in the pan and fry for a few minutes. Then add the curry paste and the coconut milk. Bring to a boil briefly and then let simmer for a few minutes. You can optionally add roast duck breast.
Our wine recommendation
The Tokara Private Collection Chardonnay 2019 is the excellent companion to this vegetable curry, as it has the taste of tropical fruits and almonds itself. Exciting moments of enjoyment are guaranteed! The Delaire Graff The View Chenin Blanc 2018 also offers these, as the white wine with fresh citrus aromas is a versatile food companion. If you prefer a red wine, the Tokara Private Collection Shiraz 2018 is the right choice - especially if the curry is refined with roast duck breast, because the red wine with its fruity and spicy aromas and fine tannins is the ideal complement to this.