Gelber Muskateller, Qualitätswein

Ingredients

• 300 gprawns (peeled and deveined)
• 400 mlcoconut milk
• 2 stalkslemongrass
• 20 gfresh ginger
• 1 piecegarlic clove
• 2 piecesshallots
• 150 gsugar snap peas
• 1 piecered bell pepper
• 2 tbsppeanut oil
• 1 tbspyellow curry paste
• 1 tbspfish sauce
• 1 tsppalm sugar
• 1 pieceorganic lime (juice and zest)
• 200 gjasmine rice
• 0,5 bunchfresh cilantro

Preparation

1. 1Rinse the jasmine rice thoroughly in a sieve and cook in lightly salted water according to the package instructions.
2. 2Flatten the lemongrass with the back of a heavy knife to release the essential oils, then cut into large pieces.
3. 3Peel and finely dice the ginger, garlic, and shallots. Cut the bell pepper into fine strips and trim the sugar snap peas.
4. 4Heat the peanut oil in a wok and sweat the shallots, ginger, and garlic until translucent.
5. 5Add the yellow curry paste and sauté briefly while stirring until fully fragrant.
6. 6Deglaze with the coconut milk, add the lemongrass, and let the sauce simmer gently over medium heat for about 10 minutes.
7. 7Add the bell pepper strips and sugar snap peas and cook for about 5 minutes until crisp-tender. Remove the pieces of lemongrass afterwards.
8. 8Wash the prawns, pat dry, add to the hot sauce, and cook gently over low heat for 3-4 minutes until just opaque.
9. 9Season the curry to taste with fish sauce, lime juice, a little lime zest, and palm sugar.
10. 10Serve in deep bowls, garnish with freshly chopped cilantro, and accompany with the jasmine rice.