Riesling Spätlese

Ingredients

• 400 gShrimp (peeled and deveined)
• 2 tbspYellow curry paste
• 400 mlCoconut milk
• 1 pieceRed bell pepper
• 150 gSugar snap peas
• 2 piecesCarrots
• 20 gGinger (fresh)
• 2 piecesGarlic cloves
• 1 stalkLemongrass
• 2 tbspFish sauce
• 1 tbspPalm sugar
• 2 tbspLime juice
• 2 tbspVegetable oil
• 250 gJasmine rice
• 0,5 bunchFresh cilantro

Preparation

1. 1Cook the jasmine rice in slightly salted water according to the package instructions.
2. 2Finely chop the ginger and garlic. Lightly bruise the lemongrass with the back of a knife. Slice the bell pepper and carrots into thin strips.
3. 3Heat the oil in a wok or a large skillet. Sauté the ginger, garlic, and lemongrass briefly over medium heat.
4. 4Add the yellow curry paste and toast while stirring for about 1-2 minutes until it becomes fully aromatic.
5. 5Deglaze with coconut milk and bring to a boil. Add the carrot and bell pepper strips and let simmer for about 5 minutes.
6. 6Add the shrimp and sugar snap peas to the sauce and cook for another 3-4 minutes until the shrimp are pink and firm.
7. 7Remove the lemongrass stalk. Season the curry with fish sauce, palm sugar, and lime juice to perfect the balance between sweetness and acidity.
8. 8Garnish the finished curry with chopped cilantro and serve with the hot jasmine rice.